MEXICAN RICE

kmi898

Ingredients

1 (14 oz) can diced tomatoes
1 medium white onion
1 medium green jalapeno pepper
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 lime

Directions:

Adjust rack to middle position and preheat oven to 350 degrees F.
Process tomato and onion in processor or blender until pureed and thoroughly smooth.
Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from jalapeno and discard.
Finely mince jalapeno and set aside.
Place rice in a fine mesh strainer and rinse under cold running water until 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. Omitting this step will prevent your rice from being dry and fluffy!
Heat oil in heavy bottomed oven safe 10 or 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 rice and fry stirring until 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 heat to medium, add garlic and minced jalapeno and cook, stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Serve with lime wedges.

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