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Ingredients
- 12 ounces tomatoes, very ripe and cored OR 12 ounces diced chopped canned tomatoes, drain off excess liquid
- 1 medium white onion
- 3 medium jalapenos OR 1/2 tsp red pepper flakes
- 2 cups long grain white rice
- 1/3 cup canola oil or vegetable oil
- 4 minced garlic cloves
- 2 cups chicken broth or beef broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced OR 2 or 3 tsp dried cilantro -- However, in this recipe the fresh really is the better option
- 1 lime
Details
Preparation time 10mins
Cooking time 45mins
Adapted from theauthenticmexicankitchen.com
Preparation
Step 1
Adjust rack to middle position and preheat oven to 350.
Process tomato or the canned tomatoes if you are using canned and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Store or discard the excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. **Disregard this step if you are using the red pepper flakes.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos or the red pepper flakes if you are using them and cook, stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan with a tight fitting lid and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Stir in the fresh cilantro or if you are using the dried cilantro start off with 2 tsp, taste before adding any more and then keep adding and adjust to your taste. Be sure the rice is still hot before adding the dried cilantro if you are not using fresh cilantro. Add minced jalapeno to taste if you are using jalapeno. Now you can pass lime wedges separately when served at the table.
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