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Thread: Mexican Rice

  1. Account Closed
    Rach's Avatar
    Rach is offline
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    Jul 2004

    Mexican Rice

    I made this tonight and it was really good! I didn't have jalepno chiles, garlic, or cilantro and it still tasted good (takes a lot of prep work though).

    This is from my cook book

    Serves 6
    Total time: 1 hr 5 min (30 min for baking)

    2 medium tomatoes, cored & quartered
    1 onion, quartered, peeled, and trimmed
    1/3 cup veg. oil
    2 cups long-grain white rice
    4 garlic cloves, minced
    3 jalapeno chiles, stemmed, seeded, and minced
    2 cups low-sodium chicken broth
    1 tbs tomatoe paste
    1/2 cup minced fresh cilantro

    1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Puree the tomatoes & onion in a food processor until smooth. You should have 2 cups puree.

    2. Heat the oil in a large frying pan over medium heat until shimmering. Add the rice & saute, stirring frequently, until light golden, about 10 min.

    3. Stir in the garlic & 2/3 of the minced jalapenos. Cook until fragrant, about 15 sec. Stir in the pureed tomatoe mixture, broth, tomatoe paste, and 1 1/2 tsp salt. Bring to a boil. Cover & bake until the rice is tender & liquid is absorbed. 30 to 35 min, stirring well after 15 min.

    4. Fluff the rice w/ a fork. Fold in the cilantro & remaining jalapenos. Season w/ salt & pepper to taste.

    (I didn't do step 4)
  2. Independent Beachbody Coach
    Rachael's Avatar
    Rachael is offline
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    Jan 2004
    SLC Point Loma
    wow chicky, you rock! That sounds yummy

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