We just love sizzling Steak Fajitas served with all those delicious toppings. And nothing goes better with them than a side of Mexican Rice. I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina. I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin. Where Spanish rice uses saffron to get it’s orange-red color.
I settled on the recipe below, well because for the final Step of the Instructions he says…”You’ll love this rice! Money back guarantee.” He also edited the recipe three times and I’m all about tweaking. And he’s kind of a cool guy….this Pot Scrubber.
As I sit here this morning, editing pictures from last night’s Mexican Dinner, I am eating leftover Mexican Rice for breakfast. And loving it. I followed his instructions to a T and the rice was perfect and still is the next day. There is so much flavor, yet oddly there are no spices in this dish…just beautiful fresh ingredients, playing nicely together.
- 12 ounces fresh tomatoes very ripe and cored
- 1 medium onion cut into chunks
- 3 medium jalapenos seeds removed minced
- 2 cups long grain rice
- 1/3 cup canola oil
- 4 garlic cloves minced
- 2 cups chicken broth
- 1 Tbl. tomato paste
- 1 1/2 tsp. salt
- 1/2 cup fresh cilantro
- 1 lime
- Adjust oven rack to middle position and preheat to 350 degrees.
- Process tomato and onion in a food processor or blender until pureed and completely smooth. Reserve exactly two cups of mixture, discard the rest.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside with minced garlic. Mince remaining jalapeno. Set aside.
- Place rice in a fine mesh strainer and rinse under cold running water until water run 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. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil over medium heat in a heavy bottomed oven-safe dutch oven with tight fitting lid. Drop a few rice grains in and if they sizzle then it’s ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
- Add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, 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 to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
- Do not skip any steps.
- You’ll love this rice! Money back guarantee.
Rice can be made ahead and reheats well. Also freezes well.
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