Fluffy Mexican Rice (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
1 small yellow onion, quartered with the root end cut off
02 -
2 medium tomatoes, ripe (or 1 can of diced tomatoes, 15 ounces, with juices)
03 -
½ cup cilantro, freshly chopped
04 -
2 cloves garlic, chopped roughly
05 -
1 lime, sliced into wedges to serve
06 -
1 medium jalapeño, seeds removed and finely diced
→ Pantry Items
07 -
1 teaspoon salt, and sprinkle in more if you'd like
08 -
2 cups of brown long-grain rice (don't rinse, it's key!)
09 -
¼ cup olive oil, extra virgin
10 -
1 tablespoon tomato paste
11 -
2½ cups vegetable broth
12 -
Red pepper flakes (optional if you want some kick)
# Instructions:
01 -
Set your oven to heat up to 375°F. Put the onion, garlic, and tomatoes into a blender or food processor. Blend till you’ve got a smooth mix. Only 2 cups of this will be needed, so be precise when measuring!
02 -
In a Dutch oven, heat up the olive oil over medium heat. Toss in the jalapeño and the brown rice. Stir every now and then while cooking for 2-3 minutes so it gets nice and toasty.
03 -
Add the blended tomato mix, broth, salt, and tomato paste to the pot. Stir it well to combine. Turn the heat to medium-high and wait until it starts to bubble.
04 -
Put the lid on your pot and place it in the oven. Bake for 75 to 90 minutes until the rice absorbs all the liquid and softens up. It might look dried out when you check, but that’s exactly what you want!
05 -
When it's ready, mix in the fresh cilantro and do a taste check. Missing something? Add a bit more salt (about ¼ to ½ teaspoon could do it). For some spice, sprinkle in red pepper flakes. Complete the dish with some lime wedges on the side.
# Notes:
01 -
No time? Swap the homemade tomato mixture with 2 cups of mild red salsa, but make sure to cut the salt in half at first.
02 -
Bulk it up by mixing in 1 or 2 cans of black beans (drained) after it’s finished cooking.
03 -
Freezes like a dream! Let it cool completely, then pack it into freezer bags for later.
04 -
Whatever you do, don’t rinse the rice! It’ll lose texture and end up crunchy if you do that.