This is by far my favorite, hands-down, go-to recipe for Mexican rice. The flavors are so incredible, so good, that i could just sit down with a bowl of this rice and have it for dinner. And the house smells so awesome while it is cooked. It definitely gets my tummy growling. This is a keeper.
Frying the rice gives it a fantastic color and great texture. A little bite, but not crunchy. The sauce used for cooking the rice has such a rich flavor. I love it.
You have to make sure you really thoroughly rinse the rice for this Mexican rice to come out perfect. Get ride of that starch. Don’t rush it. Keep rinsing and rinsing until the water is clear. Anything less is… well, less.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
You can certainly leave out the jalapenos, though trust me that they do not make this rice spicy. They just add great flavor.
For a twist, use roasted diced tomatoes. And serve alongside tacos made with slow cooker taco meat.
- 14.5 ounces diced tomatoes
- 1 medium white onion
- 3 medium jalapenos stemmed, seeded and minced, divided
- 2 cups long grain white rice
- ⅓ cup vegetable oil
- 4 cloves garlic minces
- 2 cups chicken broth
- 1 ½ teaspoons kosher salt
- ½ cup fresh cilantro minced
- 1 fresh lime juiced
- Note; This dish is best made in a Dutch oven or large oven-safe pot.
- Preheat oven to 350 F.
- Place tomato and onion into a blender and pureé.
- Rinse the rice by placing in a strainer and running under cold water. You want the water from the rice to be clear. Don't rush this, it's an important step. It usually takes me at least 5 minutes, stirring the rice occasionally to make sure that all the rice grains get rinsed well. Drain well when done.
- Heat the oil in a Dutch oven over high heat.
- Add the rice and fry for 6-8 minutes, stirring often, until it is golden brown.
- Reduce the heat to medium and add the garlic and 2
- Reduce heat to medium, add garlic and 2 of the jalapenos. Stir while cooking for 2 minutes.
- Add in the tomato mixture and salt. Bring a boil then remove from heat and cover.
- Place a lid on the Dutch oven and transfer to the oven for at least 30 minutes. Check on it after 15 minutes to make sure there's enough liquid (if not, add just a bit of water).
- Check if the rice is done. If not return to the oven 5 minutes at a time, checking on it, until perfect.
- Remove the rice from the oven. Stir in the cilantro, last jalapeno and lime juice. Serve.
Nutritional values are approximate.