Comida Latina, Dairy Free, Recipes, Side Dishes

Mexican Rice

March 11, 2014
 What a gloriously lazy weekend we had. No one, I mean NO ONE, was sick for the first time in forever and we got to sit around a enjoy each other’s company without anyone hacking up a lung or have boogers running down their faces.

Friday night I was desperately craving brownies but was way too lazy to melt chocolate so Hiro strapped on his new Thomas the Train rain boots and we went to the store for a box of brownie mix. When we got back we found the other two were entranced by the most captivating commercial for a grocery store I’ve ever witnessed. It is German, involves a man bathing in milk to which he adds cereal, and a techno-pop song I now hear in my sleep. We might have had something to do with the over 6 million views it has gotten on Youtube.

Mexican Rice

 To make up for all the internet gawking, Sunday I decided to do something productive and make a decent meal. Roast chicken, black beans, and our favorite Mexican-style red rice. This dish is albeit not as simple as say, steaming rice in a rice cooker, but it is not that much more difficult and if you have the extra minute or two to whirl some ingredients in a blender than I highly encourage you to do so.

Mexican Rice

 The rice has a whole other level of flavor thanks to some significant toasting before you add the sauce. Don’t skimp on that step, you want to visibly see the rice turn a golden brown. Then the trinity of Mexican cooking does the rest; chiles, onion, and garlic scent every grain making an aromatic side dish for everything from pork chops to fish. This recipe makes enough that you will probably have leftovers or as I like to call them burrito-fixins’.

Mexican Rice

Yield: 8-10 servings

Adapted from Saveur

This is a simple, one pot dish but if you don't have a frying pan big enough to hold the rice and sauce you can toast the rice in a saucepan, stir in the sauce and then transfer the whole thing to a greased 9 x 13-inch baking dish before putting it in the oven. 

For a slightly more complicated but a bit more delicious version: before beginning the recipe, heat 3 additional tablespoons of vegetable oil in the frying pan over medium-high heat. Add the onion, chiles, and garlic. Season with salt and pepper and cook until the onion is soft and starting to brown. Then transfer the sautéed vegetables to the blender, and continue with the recipe.

Ingredients

  • 3 1/2 cups chicken broth
  • 1 (15-ounce) can tomatoes
  • 2 serrano chiles, stemmed and chopped
  • 2 cloves garlic, chopped
  • 1/2 small yellow onion, chopped
  • 1 teaspoon kosher salt
  • 2 cups long grain rice
  • 1/4 cup vegetable oil

Instructions

  1. Heat oven to 350°F. Combine chicken broth, tomatoes, chiles, garlic, onion, and salt in a blender. Purée until smooth.
  2. Heat oil in a large, deep frying pan big enough to hold the rice and sauce, over medium heat. Once shimmering add rice and cook, stirring occasionally until toasted and fragrant, about 5 minutes.
  3. Add sauce and stir to combine. Bring to a boil, cover and transfer to the oven.
  4. Bake until rice is tender and all the liquid has been absorbed, about 45 minutes.
  5. Let stand about 10 minutes, fluff with a fork and serve.
http://www.holajalapeno.com/2014/03/mexican-rice.html

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  • Heather Christo March 12, 2014 at 3:24 pm

    I am so excited to try this recipe- this is seriously my kids favorite thing and I can’t wait to make this for them!

    • Kate Ramos March 12, 2014 at 7:10 pm

      Do it Heather! And let me know how it turns out :).