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Mexican Rice

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This recipe is BETTER than any restaurant rice and so very easy to prepare :) Enjoy....this serves a large crowd....feel free to cut in 1/2 for 4-6

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Rate this recipe 4/5 (2 Votes)
Mexican Rice 0 Picture

Ingredients

  • 2 cups Long Grain White Rice (rinsed)
  • 4 cups Chicken Broth
  • 1 med. Onion (yellow or brown), diced
  • 3 med Jalapeno Peppers, minced
  • 1-2 Serrano Peppers, minced
  • 3-4 Garlic Cloves, minced
  • 1/3 c Canola Oil
  • 1/2 - 1 tsp Salt
  • 1/2 c Fresh Cilantro, minced
  • 1 lime
  • 1 14.5 oz Petite Cut Diced Tomatoes w/Chipotle Chilies

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Adjust oven rack to middle position and preheat to 350.
Remove ribs and seeds from peppers (wear gloves) and mince -- set a side 1 of each pepper to be added later.
Chop onion
Mince Garlic
Place rice in a fine mesh strainer -- rinse under cold running water until water runs clear -- about 1 to 2 minutes. Shake rice vigorously to remove excess water. DO NOT OMIT THIS STEP -- YOUR RICE WILL NOT BE DRY AND FLUFFY -- and it will stick to the pan.
Heat oil in Dutch oven with a tight fitting lid over med heat -- 1-2 min., Drop a few grains of rice in and if they sizzle add the rest of the rice and fry stirring until rice is light golden and translucent, about 6-8 min. Reduce heat and add peppers and garlic, stir constantly until fragrant, about 1 - 2 min. Stir in broth and bring to a full boil. Remove from heat add tomatoes and salt. Cover and place in preheated oven, bake until liquid is absorbed approx. 30 -35 min. Stir well after first 15 min. Just before serving stir in minced cilantro and remaining peppers. Provide wedges to each plate. YUMMY :)

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