Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mexican rice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Homemade Mexican rice is not supposed to be over flavored, the main dish should have the flavor and or the salsa that you serve should be as spicy as you desire. These flavors should not be expected to be in the rice. I'd say this is a darn good recipe for anyone wanting to make homemade Mexican rice!
Mexican Rice is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mexican Rice is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mexican rice using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Rice:
- Get 12 oz tomatoes, canned crushed (or fresh)
- Get 1 medium white onion, quartered
- Take 6 medium jalapeños, minced
- Get 1/3 cup canola oil
- Prepare 2 cups long grain white rice (400g)
- Make ready 4 garlic cloves, minced
- Prepare 2 cups chicken broth
- Prepare 1 tablespoon tomato paste (may omit if using canned tomatoes)
- Take 1/2 tablespoon salt
- Take 1 lime, in wedges
- Prepare 1/2 cup fresh cilantro, minced
Mexican rice is a perfect side dish for your next meal. Add one of these delicious Mexican rice recipes to your dinner menu tonight. Looking for a Mexican rice recipe? Mexican rice is the anchor of many excellent Mexican spreads, and having recently posted our recipe for Chiles Rellenos, I'm back with the perfect Mexican rice to go alongside.
Steps to make Mexican Rice:
- Rinse rice in a fine mesh strainer under cold running water until water runs clear. Shake off all excess water and put aside to dry.
- Adjust oven rack to middle position and preheat to 350°F.
- Blend tomato and onion until pureed, reserve exactly 2 cups.
- Mince jalapeños, remove ribs and seeds.
- Heat oil in oven-safe pot or Dutch oven over low-medium heat. Fry rice, stirring until rice is light golden and translucent, about 6-8 minutes.
- Reduce heat to medium and add garlic and half of the minced jalapeños. Stir constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed onions and tomatoes, and salt. Increase heat to medium high and bring to a simmer.
- When simmering, add lid and bake ~25 minutes until liquid is absorbed and rice is tender, remove from oven and stir every 10 minutes.
- When rice is cooked, remove from oven and stir in remaining minced jalapeño and cilantro to taste. Serve with lime wedges.
I'm a big believer in the accoutrements that come with food—the sides, the sauces, the extras, the add-ons, the toppings—the trappings that make the dish a MEAL. Prep the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear. Add remaining ingredients: Add tomato sauce, garlic, and diced onion to the pan. Stir in tomato bullion, salt, carrots, peas, and water. Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce.
So that is going to wrap it up for this special food mexican rice recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!