I love Mexican food! I think the reason why I love it so much is because of the amazing side of rice they always serve with whatever you order. It use to be that I use to order a double side of rice with no beans, but that’s since changed now that I have a new found love for beans too! I’ve tried recipe after recipe for mexican/spanish rice and until now I’ve never found it. After reading fab reviews from multiple nest.com readers on the “what’s cooking” board I figured I would finally try Annie’s famous recipe. I will admit that I did not make it exactly the way that Annie instructs below, but next time I definitely will. I used my rice cooker instead to make it faster and since I’m not all too comfortable with making rice on the stove. I love my rice cooker!
Prep: 5 minutes
Total: 45 minutes
Serves: 4-6
Ingredients:
Total: 45 minutes
Serves: 4-6
Ingredients:
Total: 45 minutes
Serves: 4-6
Ingredients:
- ?2 ripe tomatoes, cored and quartered?
- 1 medium white onion, peeled, trimmed and quartered?
- 2 cups long grain white rice?
- ⅓ cup canola oil?
- 4 cloves garlic, minced or pressed through a garlic press?
- 3 medium jalapenos, ribbed, seeded and minced?
- 2 cups low-sodium chicken broth?
- 1 tbsp. tomato paste
- ?1 ½ tsp. salt?
- ½ cup minced fresh cilantro (optional)
- ?1 lime, cut into wedges for serving
Directions:
- Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
- Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 ½ minutes. Shake rice vigorously in strainer to remove all excess water.
- Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 ½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. Cover the pan and transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro (if desired) and serve with lime wedges.
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