MEXICAN RICE

prep time:: 25 min
total time:: 50 min

Makes 6 to 8 serving

Because of the spiciness of jalapenos varies from chile to chile, try to control the heat by removing the ribs and seeds (the source of most of the heat) from the chiles that are cooked in the rice.

ingredients

2 medium ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion, preferably white, peeled, trimmed of root and end, and quartered.
3 medium jalapenos chiles
2 cups long-grained white rice
1/3 cup of canola oil
4 medium garlic cloves, minced or pressed through a garlice press (about 4 teaspoons)
2 cups low-sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoon table salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving

directions

1
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off the excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapenos and discard; mince fresh and set aside.
2
2. Place rice in large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3
3. Heat oil in heavy-bottomed oven-safe 12-inch straight-sided saute pan or Dutch oven with tight-fitting lid over medium-high heat, 1 or 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium. add garlic and seeded jalapeno; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to a boil cover pan and transfer to oven;bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring after 15 minutes.
4
4. Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately, passing lime wedges separately.

Source: CM