Mexican Rice is one of those foods that can be both a side dish and an ingredient in something else. For example, Monday night you might want a side dish with a bit of a kick to perk up a main course, and then on Tuesday it can become part of a burrito or taco. One preparation, two meals! Love it!!!
- 2 large tomatoes or 4 Roma, coarsely chopped
- 1½ cups onion, coarsely chopped (about 1 large onion)
- about 1 cup vegetable stock or water
- 2 cups uncooked white rice – medium or long grain
- 1/3 cup vegetable oil
- 2 jalapeño chilis, remove seeds and mince
- 4 garlic cloves, pressed
- 1½ tsp salt
- 2 T tomato paste
- 1/2 cup cilantro, chopped
- about 2 T lime juice
Preheat oven to 350º Fahrenheit.
In a food processor, purée the chopped tomatoes and onions. Empty into a large measuring cup and add enough stock or water (both work fine) to add up to 4 cups total. Set aside.Put uncooked rice in a sieve and rinse well to remove excess starch. In a saucepan, heat oil. Add rinsed rice and sauté 6 minutes. Stir in the tomato purée, garlic, salt, jalapeños, and tomato paste. Pour into casserole dish. Cover and bake at 350º F 30-40 minutes, stirring halfway through, until rice is fully cooked. (Make sure rice is fully cooked – it won’t continue to soften off-heat.) Add in cilantro and lime juice to taste. If you want more kick, stir in another minced jalapeño.