Saucepan@saucepan · Shared this recipeFollowMexican · sideTraditional Mexican RiceA traditional Mexican rice dish made by pureeing tomatoes, onion, and jalapeños, frying long-grain rice, and baking it in chicken broth until tender.total45 minprep10 mincook35 minservings12Original recipe on joyfullymad.comKeep this recipeAdd a copy of Traditional Mexican Rice to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings2 medium tomatoes, cored and quartered1 medium white onion ), peeled, quartered (root end cut off2 jalapeños, seeded and ribs removed1 jalapeño, diced with seeds2 cup long grain white rice0.333 cup vegetable oil4 garlic cloves, minced2 cup low sodium chicken broth1 tbsp tomato paste1.5 tsp salt0.5 cup minced fresh cilantro leavesStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 350º.2Step 2: In a food processor, puree tomatoes, onion, and two jalapeños (ribs and seeds removed) until smooth. Transfer the mixture to a liquid measuring cup, measure 2 cups and discard any extra.3Step 3: Dice the remaining jalapeño, including the ribs and seeds and set aside.4Step 4: Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 90 seconds. Shake the rice vigorously in the strainer to remove all excess water.5Step 5: Heat oil in an ovenproof sauté pan or Dutch oven with a tight-fitting lid over medium high heat. Drop a few grains of rice into the oil, if the rice sizzles, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.6Step 6: Reduce the heat to medium, add the garlic and cook, stirring constantly, until fragrant, about 90 seconds. Stir in the pureed tomato mixture, remaining jalapeño, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil.7Step 7: Once boiling, cover the pan and transfer to oven. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.8Step 8: Stir in the cilantro. Serve immediately.getsaucepan.com/r/7d384cec-6cc6-41d3-93c4-aa77f998dd2b · Original: https://joyfullymad.com/traditional-mexican-rice/
