Original Mexican Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 medium ripe tomatoes, cored and quartered (about 12 ounces)
• 1 medium onion, preferably ,peeled,trimmed of root end,and quartered
• 3 medium jalapeno chiles
• 2 cups long-grain rice
• 1/3 cup canola oil
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 350 degrees.
• 2 process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
• 3 transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups).
• 4 remove the ribs and seeds from 2 jalapeños and discard; mince the flesh and set aside.
• 5 mince the remaining jalapeño, including the ribs and seeds; set aside.
• 6 place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minutes.
• 7 shake the rice vigorously in the strainer to remove all excess water.
• 8 heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof sauté pan or dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
• 9 drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready.
• 10 add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
• 11 reduce the heat to medium, add the garlic and seeded minced jalapeños, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
• 12 stir in the pureed tomato mixture, chicken broth, tomato paste, and salt.
• 13 increase the heat to medium-high and bring to a boil.
• 14 cover the pan and transfer to the oven.
• 15 bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
• 16 stir in the cilantro and reserved minced jalapeño with seeds to taste.
• 17 serve immediately, passing the lime wedges separately.