I often bring their Mexican Rice to family gatherings or Pot Luck dinners because it is easy, cheap, and most importanly people love it.

  • 2 cups rice
  • 1 large, fresh tomato
  • 1 large, white onion (same size as tomato)
  • 2 cups chicken stock
  • 2 jalapenos, seeded and minced (optional)
  • 4 cloves garlic, pressed or minced
  • 1/3 cup oil
  • 1/4 cup minced cillantro
  • 1 lime

You will need a large oven-proof skillet or dutch oven with a lid for this recipe.

Pre-heat your oven to 350.

  1. In a food processor (or blender) puree the chopped tomato and onion until it is VERY smooth, about 1-2 minutes on full. Measure 2 cups of the puree.
  2. Place rice in wire strainer and run under cold water for 2 minutes to remove some starch. Let drain while you heat the oil in the skillet until it shimmers (but not smokes).
  3. Add the rice and lower the heat to med/med-low and stir frequently until the rice is lightly browned. Add 1 jalapeno, garlic, and pinch of salt. Stir and immediately add the 2 cups of puree and 2 cups chicken stock. Stir until it boils (won't take long), place the lid on and place in the oven.
  4. Bake for 15 min then stir the mix, place the lid back on and bake for 15 more minutes.
  5. When it comes out of the oven, stir in the cilantro and last (optional) jalapeno. Mix and fluff.
  6. Serve with a lime wedge for each serving. This rice is tasty and light/fluffy. Not at all clumpy or greasy.

It is rather gluey and clumpy when it first comes out of the oven but you simply toss it a bit and let it sit WITH THE LID OFF for 15-20 minutes then fluff it again and serve.