Mexican Rice

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I am guilty of being lazy with side dishes for Mexican meals and often turn to boxed Mexican rice or a can of black beans. I’ve tried a few different Mexican rice recipes in the past, but nothing was good enough for the extra effort, so rice and packet options usually won. That is until I found this recipe.

It’s exactly what I think of when I describe a good restaurant rice – spicy, fluffy and just the right amount of tomato flavor running through it. It’s not that much extra work, so it’s definitely worth making, even on a weeknight. This time around I served it with one of our favorite meals – chicken enchiladas. I think it would go great in a burrito bowl, with tacos or any other Mexican dish in your repertoire.

This recipe makes a lot of rice, so if you don’t want lots of leftovers you should probably cut it in half. It does reheat well, though, so you could plan another meal around it for later in your weekly menu. :)

Mexican Rice
Ingredients:

2 roma tomatoes, trimmed and quartered
1 medium onion, peeled, trimmed and quartered
2 cups long grain white rice, rinsed and drained well
1/3 cup canola or vegetable oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups chicken broth
1 Tbs tomato paste
1 1/2 tsp salt

Preheat the oven to 350F.

In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.

Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden. Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

Recipe from Annie’s Eats

Comments on “Mexican Rice”

  1. […] a side for the tacos, I cooked up a big batch of my favorite Mexican rice. It freezes really well and is handy to have a few bags for a quick weeknight side for fajitas, […]

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