This easy and authentic Mexican rice recipe is so delicious – as a side or on it’s own!
Tip: The secret to getting making and fluffy Mexican rice that doesn’t stick together is to thoroughly rinse the uncooked rice under cold water for a couple minutes to remove the excess starch.
- 3 or 4 medium ripe tomatoes, seeded and roughly chopped
- 1 medium onion, roughly chopped
- 3 or 4 cloves garlic, peeled
- 2 jalapeno peppers, seeded
- ¼ cup extra virgin olive oil
- 2 cups long-grain white rice
- 2 cups vegtable broth
- Fresh cilantro, stems removed and finely chopped
- salt and pepper, to taste
- 2 limes, cut into wedges
- Preheat oven to 350 degrees.
- Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor. Process thoroughly until mixture is smooth.
- In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat. Once hot, add rinsed rice and stir constantly with wooden spoon for 5 or 6 minutes until it starts to turn brown.
- Add broth and pureed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, then remove from heat.
- Cover skillet with lid and place in pre-heated oven on middle shelf.
- After 15 minutes, remove lid and carefully stir contents of pan. Cook another 15 minutes or until all excess moisture in pan has been absorbed.
- Remove from oven and stir in fresh cilantro. Season with salt and pepper to taste. Serve with wedges of fresh lime to help “brighten” the taste.