Mexican Rice

The other night we had another fabulous group dinner.  The theme was Mexican based (main dish was chicken tacos)  Matt and I were given the task to make a rice...either Spanish or Mexican.  I've never given much thought to Mexican rice, so I googled some recipes for Spanish.  I wasn't really blown away by anything I found...so, just for the heck of it...I googled Mexican rice.  Stumbled on this fantastic recipe.  This rice is simple, easy and super flavorful.  I loved it and so did the hubby (who's not a big fan of either type of rice)
At the dinner, I didn't give my kids any because I thought it might be too spicy...I gave them some the next day to see if maybe they would like it...and, ya, they did.  :)  Instead of adding the whole chopped jalapeno at the end, I put it on the side for people to spice it up as they wanted.  This way, my rice had just a kiss of heat.  
I couldn't get enough of it and had a good helping the second day.  This is going on my must make monthly list.  
Happy cooking!


*note...make sure to follow the directions precisely...it'll make the perfect rice.

Ingredients:

• 12 ounces tomatoes, very ripe and cored (I didn't have fresh, so I used canned...still came out awesome, but I bet fresh is even better)
• 1 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime

Directions:

1.  Adjust rack to middle position and preheat oven to 350.

2.  Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3.  Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4.  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.

5. Heat oil in heavy bottomed oven safe 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 too hot too fast or the oil will splatter.

6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7.  Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8.  Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

9.  Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Read more: http://www.food.com/recipe/mexican-rice-117892#ixzz1ezsPYMx7