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.
- 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.
- 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).
- 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.
- Bake for 15 min then stir the mix, place the lid back on and bake for 15 more minutes.
- When it comes out of the oven, stir in the cilantro and last (optional) jalapeno. Mix and fluff.
- 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.