Online Recipe Book


Mexican Rice

Yield
14 servings - about 1350g total
Prep info
20 min prep + 50 min bake
Prep time
20 minutes
Cook time
50 minutes
Time required
1 hour, 10 minutes
Oven preheat
350F
Type
Side
Status
Favourite
Tags
Mexican

Ingredients

  • 2 c salsa (about 450g)
  • 3 green chilis (or jalapeno peppers)
  • 2 c long grain rice (brown, 380g)
  • 40 g canola oil
  • 1 T minced garlic
  • 2 c chicken stock (low sodium)
  • 17 g tomato paste
  • 1 t Salt (Table)
  • 8 g minced cilantro (fresh)

Method

1. Adjust rack to middle position and preheat oven to 350F/Gas 4.

2. Remove ribs and seeds from chilis and discard.  Chop two; set aside.  Mince the last one finely; set aside separately.

3. Put the salsa and 2 chilis in a food processor or blender; process until pureed and thoroughly smooth.  Make sure you end up with exactly 2 cups; reserve any extra for another use, or process more salsa until you get 2 cups.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1.5 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.

5. Heat oil in our small stainless steel pot 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, about 6-8 minutes.

6. Reduce heat to medium, add garlic and cook stirring constantly until fragrant.  Stir in stock, pureed mix, tomato paste, and salt.  Increase heat to medium high, and bring to a boil.

7. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, 50-60 minutes.  Stir well after every 15 minutes

8. Stir in cilantro and minced chili; serve.

Notes

For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

SJ Note 16 Jan 2011: This really does freeze, thaw, and reheat well!  I made it about a month ago originally, though I forgot to rinse the rice, so it wasn't as fluffy as it could have been.  Tonight, though, it was much better, fluffy like it is at Mexican restaurants (in fact, I guess now that they likely make up large batches and freeze it).  I just thawed it in the fridge, then put it in a bowl in the oven with some water added, covered with foil, and reheated at about 325F for about 40 minutes.

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