45 minutes
A simple and flavorful recipe for traditional Mexican rice.
Long Grain White Rice
cups
Tomato, cored and quartered
each
Jalapeño Chile, stemmed, halved, and seeded
each
to taste
to taste
Garlic Clove, chopped
each
cups
tablespoons
tablespoons
Fresh Cilantro, chopped
cups
Lime Wedge
to taste
1. Rinse Rice
Place the rice in a fine-mesh strainer and rinse it under cold running water for about one and a half minutes until the water runs clear.
2. Prepare Tomato Mixture
In a food processor, combine the tomato, jalapeño, 1.5 teaspoons of salt, garlic, and 0.25 teaspoon of pepper. Process for about 30 seconds until smooth. Stir to deflate foam and add enough chicken broth to equal 2.5 cups of liquid.
3. Toast Rice
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the rinsed rice and cook for about 2 minutes, stirring frequently until the edges of the rice are translucent.
4. Add Tomato Paste
Stir in the tomato paste and cook for another minute until the rice is uniformly colored.
5. Cook Rice
Pour in the tomato mixture, bring it to a boil, give it a quick stir, cover the pan, and reduce the heat to low. Let the rice cook undisturbed for 20 minutes.
6. Rest and Fluff
Remove the pan from the heat but keep it covered. Let it stand for 10 minutes.
7. Finish and Serve
Stir in the chopped cilantro and season with additional salt and pepper to taste. Transfer the rice to a serving bowl and serve with lime wedges on the side.
Use a chipotle-based salsa or add chipotle in adobo sauce for a smoky, spicy flavor.
Incorporate cooked chicken, pork, beef, shrimp, or flaked fish after simmering with salsa.
Stir in fresh chopped cilantro and lime juice after cooking for a zesty flavor profile.
Toast rice in a dry pan or with oil until golden brown for a nuttier flavor and added dimension.
Use the rice as a filling for bell peppers, bake with cheese, and serve with sour cream.
Use high-quality or homemade salsa, and consider roasting ingredients for depth.
Use about 1 ¾ cups of liquid per cup of rice, adjusting based on salsa consistency.
Use long-grain white rice like Basmati or Jasmine for a fluffier texture.
Do not stir while simmering to prevent breaking grains and releasing starch.
Rinse until the water runs clear to prevent stickiness and gumminess.
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