Saturday, June 30, 2012

Mexican Rice

A few nights ago I wanted to make some mexican rice to go with dinner. I've only attempted it once and I didn't love the recipe I used so I set out in search of a new recipe to try. I found a great recipe for Mexican Rice on My husband hates mexican rice and always asks the server to leave it off of his plate when we go out. He loved this! I loved this! My kids loved this! I will be making this recipe again and again.

12 ounces tomatoes, fresh from the garden if you can get them - they need to be really ripe.
1 medium white onion
2 jalepenos, seeds removed and diced
2 cups long grain rice
1/3 cup vegetable oil
4 minced garlic cloves
1 can chicken broth (14.5 ounces)
1/2 cup V8 or tomato juice (or 1/4 c tomato sauce 1/4 c water)
1 1/2 t salt
juice from 1 lime

Preheat oven to 350*. Cut tomatoes and onion and place in food processor. Set aside 2 cups, discard the rest. Heat oil in a frying pan. While oil is heating place rice in a fine mesh strainer and rice with cold water for 1 - 1 1/2 minutes or until water rinses clean. DO NOT SKIP THIS STEP! When rice is rinsed add to oil in frying pan and stir 6-8 minutes until rice starts to brown slightly.

Reduce heat to medium. Add garlic and jalepeno and stir until fragrant. About 1-2 minutes. Stir in broth, tomato mixture, V8 and salt. Increase heat to medium high and bring to a boil. Transfer to a 2 1/2 quart oven safe dish with a tight fitting lid. Place dish on center rack of oven and bake 30 minutes, stirring well half way through. Remove from oven and squeeze lime over rice and stir well.

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