This Perfect Restaurant Style Mexican Rice is just like a good Mexican restaurant rice. Many recipes taste good… but the texture just isn’t right. You know how it is… It may be delicious but kinda “gloopy and wet.”. Not with this recipe!
Everything is pureed and cooked in. There are no chunks of anything… just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor.
Try this. You will throw away all of your other Mexican rice recipes- this is the one you have been looking for for years!
I recommend following the cooking instructions as directed. Proceed at your own peril if you stray.
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- 12 ounces tomatoes very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste may omit if using canned tomatoes
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro minced
- 1 lime
Adjust rack to middle position and preheat oven to 350.
Process the tomato and onion in a food processor or blender until pureed and thoroughly smooth. Transfer the mixture to a measuring cup and reserve exactly 2 cups. You don't need any excess for this recipe.
Remove the ribs and seeds from 2 jalapenos and discard. Mince the flesh and set aside. Mince the remaining jalapeno in the same manner. Set aside.
Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.
IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat the oil in a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready.
Add the rice and fry stirring until the rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover the pan and transfer to the preheated oven to bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stir well after 15 minutes.
Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.
You’ll love this rice! Money back guarantee.
Goes great with Spicy Tex/Mex Skillet Pork Chops
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Recipe adapted from one by By Pot Scrubber
Photo by French Tart