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Perfect Restaurant Style Mexican Rice


  • 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


  1. Adjust rack to middle position and preheat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  6. 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.
  7. 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.
  8. Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
  9. Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  10. 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.
  11. Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.