Mexican Rice

I don’t like the boxed Mexican rice. Heck I pretty much don’t like anything in a box! I am all about making it the Jamie way, because I know it will be good and all fresh! So I found this recipe and I think its pretty darn good. One of the better Mexican rice Recipes, not gluey as long as you follow it 100%.

recipe

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
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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

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until purred and thoroughly smooth.
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Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
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Place rice in a fine mesh strainer and rinse under cold running water until water runs clear about 1 1/2 minutes.
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Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided saute pan or Dutch oven with tight-fitting lid over medium high 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,
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about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook ,
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stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth,
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purred mixture,
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tomato paste, and salt.
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Increase heat to medium high, and bring to a boil.
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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.
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Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
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