Mexican Rice

I was making another Mexican dish today and decided that I wanted a side dish. I have always wondered why rice tasted so much different and better at Mexican restaurants than I have ever had. It has a very similar flavour to Spanish rice yet a little bit different. That being said, I am glad I made this because it was delicious.

I like a lot spicy food but this might be a little bit too spicy for some tastes.

I also used a home made chicken broth which was not very salty so if using store bought, you might need a little less salt.

  • Servings: 4-serving
  • Difficulty: easy
  • Print

I was making another Mexican dish today and decided that I wanted a side dish. I have always wondered why rice tasted so much different and better at Mexican restaurants than I have ever had. It has a very similar flavour to Spanish rice yet a little bit different. That being said, I am glad I made

Summary

  • Cuisine: mexican
  • Course: side dish
  • Cooking Time: 60 mins

Ingredients

6 oz Diced Tomatoes , drained (about 3/4 a can) Cans
1/2 White Onion
1 Jalapeno
2 Serrano Peppers
1 Cup White Rice
1/6 Cup Canola Oil
3 Cloves Garlic
1 Cup Chicken Broth
3/4 teaspoon Kosher Salt
1/4 Cup Cilantro , minced

Steps

  1. Adjust rack to the middle position and preheat oven to 350 degrees.
  2. Dice the Onion and place the Tomatoes and Onions to a food processor or blender. Blend until smooth (about 1 minute). Transfer to a 1 Cup measuring cup. Set aside.
  3. Stem and seed the Jalapeno and 1 Serrano. Mince the Jalapeno and Serranos. Set aside.
  4. Place Rice in a fine mesh strainer and rinse under cold water until the water runs clear (about 2 minutes). Shake Rice to remove excess water.
  5. Heat Canola Oil in an oven-safe pot or dutch oven over medium-high heat (about 4 minutes).
  6. Add Rice and fry, stirring frequently, until Rice is translucent (about 6 – 8 minutes).
  7. Meanwhile, mince the Garlic.
  8. Reduce the heat to medium, add the minced Garlic and 2/3 of the diced Peppers. Cook while stirring until fragrant (about 1 1/2 minutes).
  9. Stir in Chicken Broth, pureed mixture, and Salt. Increase heat back to medium-high and bring to a boil.
  10. Cover pot and transfer to the oven and bake until the liquid is absorbed (about 30 – 35 minutes). Stir once around 15 minutes.
  11. Meanwhile chop the Cilantro.
  12. Stir in the Cilantro. Taste and add minced Peppers and Salt to taste.

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