This rice. Oh man. This rice. It’s so good.
Do I start a lot of my blog posts that way? I feel like I do. Hey. I’m passionate about these recipes. That should make you feel good. I don’t post gross stuff.
I had some tomatoes that were too mushy to chop and use in salads, a moment to me that means: “Make some Mexican rice!” That's a good moment because it strikes when I’m about to throw food in the garbage. I hate throwing out food, so I put the tomatoes in the food processor and made something with ‘em. More examples? Bananas. Don’t throw those brown babies out. Make banana bread! Mushy cucumbers? Make gazpacho!
This rice freezes really well, too. In this household of two, that's important because there’s only so much rice we can eat in one sitting. Give us a break, people! We can't eat all the food. Actually, I could probably eat this rice, all of it, in one sitting, so I always hurry and put it in a freezer-safe bowl before this happens.
Mexican Rice Recipe
3 small tomatoes, cored and quartered
1 yellow onion, peeled and quartered
2 cups long-grain white rice
1/3 cup vegetable oil
4 garlic cloves, minced
2 cups chicken or vegetable broth
1 tablespoon tomato paste
2 teaspoons salt
1/4 cup fresh cilantro, minced*
Lime wedges, for serving**
3 jalapeño chili peppers
*Tip: If you hate the taste of cilantro, opt for parsley.
**Tip: When I serve this rice with tacos, my husband and I drizzle jarred taco sauce on top! It’s delish.
- Place oven rack in the middle position, and preheat oven to 350°F.
- In a food processor, combine tomatoes and onions until smooth, scraping the bowl as needed. The mixture should measure 2 cups. Discard excess, or freeze and toss into your next batch of tomato sauce.
- Optional: Remove seeds and ribs of 2 jalapeños and discard. Mince and set aside. Mince remaining jalapeño, ribs and seeds included, then set aside.
- Rinse rice in fine-mesh strainer under cold running water until water runs clear, about 1 1/2 minutes. Shake strainer to remove excess water.
- Heat oil over medium-high heat in oven-safe 12-inch sauté pan (or Dutch oven) with lid, about 2 minutes. Drop a grain of rice in the oil. If it sizzles, it’s ready.
- Add rice and stir frequently until it's light and translucent, 6-8 minutes.
- Reduce heat to medium, then add garlic (and optional seeded minced jalapeños). Stir until fragrant, about 1 1/2 minutes.
- Add tomato and onion mixture, chicken broth, tomato paste and salt.
- Increase heat to medium-high, and bring to boil. Cover pot, then transfer to oven.
- Bake until liquid is absorbed and rice becomes tender (about 30-35 minutes), but stir well after rice cooks for 15 minutes.
- Add cilantro (and optional reserved minced jalapeño).
- Serve immediately with lime wedges to squeeze over the rice.
Find more easy recipes like this on my blog, The Kitten Kitchen.
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