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to Favorites .Added April 18, 2005 | Recipe #1178 92 .Categories: Side dish Long Grain rice Rice More Pasta, rice and grainsNorth americanMexicanLactose FreeLow proteinLow cholestero lLow sat. fatHealthy 2Free of...Low in...< 60 minsTime to makeInexpensive.Recipe Ratings & Reviews(543) Photos(36) .Sponsored by: .. Photo by French Tart 1/36 Photos of Mexican Rice more photos ?Add Your Photo . 5.0 543 Rate it! | Read 543 Reviews .Total Time: Prep Time: Cook Time: 55 mins20 mins 35 mins .Pot Scrubber's Note: Are you craving that great Mexican rice from your favorite taco stand? Here it i s. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and ju st the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also n eed to adjust your cooking time if you want to use brown rice. I recommend follo wing the cooking instructions as directed. Proceed at your own peril if you stra y. Enjoy. ...?Print Recipe?Full Screen .SAVE THIS RECIPE TO: ?Cookbook ?loading Save this recipe in your online cookbook to access when you need it. ?Menu Create a new menu and save this recipe for easy meal planning. ?Meal Planner Add this recipe to a weekly meal plan. ?Shopping List Add this recipe's ingredients to your weekly shopping list. ..Manage this recipe: ?Add a Private Note Note pairing ideas, substitutions and more - only you can see it! ?Submit a Correction Spot a typo or missing ingredient? Submit your correction for review. ?Ask a Question Get answers about this recipe in our Cooking Q&A forum. ..Share This Recipe: ?Send via Email ?Send to Mobile Text a link of this recipe to your web-enabled cell phone. .Ingredients: Servings: Servings 8 8-10 Servings

Update. .Units: US | Metric .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 Directions: 1Adjust rack to middle position and preheat oven to 350. 2Process tomato and onion in processor or blender until pureed and thoroughly sm ooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard exce ss. 3Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. 4Place rice in a fine mesh strainer and rinse under cold running water until wat er 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 THI S STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. 5Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine .) Drop a few rice grains in and if they sizzle then it is ready. Add rice and f ry stirring until rice is light golden and translucent, about 6-8 minutes. Be ca reful that the oil doesn't get too hot too fast or the oil will splatter. 6Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring co nstantly until fragrant, about 1 1/2 minutes. 7Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium h igh, and bring to a boil. 8Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. 9Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. 10Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that ar e at most supermarket chains. Just be sure that the processed tomatoes and the o ne onion equals 2 cups. One the other hand- if you find that after processing yo ur tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference. 11Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference. 12Edited 8-15-08: Leftovers are just as delicious the next day so this is a perf ect dish to make ahead time for potlucks. This rice also freezes well. For Freez ing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Plac e in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until he ated through. 13You'll love this rice! Money back guarantee