I love blog hopping but I just can’t seem to find the time for serious food drool. Since we finished the construction project, it just seems like there’s one thing after another that take up my time. And now that no construction crews are here making a mess, I have to clean the house too because there’s no one left to blame it on!
But I had a free hour and I sat down to do some cruising. As I was casually going from blog to blog to blog, I happened upon Kim’s blog, Stirring the Pot. And all of a sudden a recipe caught my attention! Hmmm….Mexican Rice! And after reading the recipe I knew I had to try it!
And this was a no kidding, hands down, fabulous dish!
Delicious does not come close to how good it was. And to make it even better squeeze a wedge of lime over the top! Gosh I wish I had some right now!!
Mexican Rice
Recipe adapted from RecipeZaar
12 ounces tomatoes, very ripe and cored
1 medium white onion (I used 6 green onions chopped)
3 medium jalapenos (I used 1 medium sized jalapeno)
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
Garnish: Lime Wedges
1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed oven safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste.
10. Serve with a lime wedge
Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!
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It looks so moist and delicious!
This looks absolutely delicious!
Karen
Ladybug Creek
I am always looking for a good Mexican rice recipe. Whenever I eat out, I always make sure my meal comes with beans and rice, my two favorite side dishes!
That looks so delicious. And the photo is perfect. I need to try this one sometime this weekend. Thanks!
Thanks so much for the shout out!! I’m so happy to hear that you loved this rice
It has been a favorite for me and my husband. We look forward to the leftovers, if there are any, because it is even better the next day! Thanks again 
My hubby loves any kind of rice, so I am going to have to try this. I looks delicious!
Oh, wow! That does sound delicious. I’m starving so now is probably not a good time for me to be reading this. I would want the entire pan of rice! LOL!
Thanks for the recipe…
XO,
Sheila
This sounds and looks delicious! I think I can make this one and since Ellie’s Quesadillas aren’t getting made until this evening due to everyone’s schedule, I think this is just the most timely and perfect thing to hit the screen today! Thanks.
Yum, looks so comforting and satisfying. I love that you served it with the little lime wedge.
Look yummy! I love a hot spicy rice side dish, especially when I have fish.
I am drooling over this picture and recipe. It would go terrific with the enchiladas I just read about. I have bookmarked this page to try! Come visit and join my first giveaway!
Looks like a very fluffy and flavorful rice!
This does sound delicious and it looks like a work of art. That it’s easy to do makes it impossible to resist. I’ll be trying this really soon.
GREAT!!! recipe, I love the idea of the jalapenos in it.
Geri
Oh wow, that looks so good that I almost licked my screen! That rice with a piece of steak… Yum!
Btw, I made your cookies and blogged about it!
I love Mexican Rice and this one looks great!
Btw…I have a little surprise for you…pop over and pick it up
We love Mexican rice – look forward to giving this a try!
WOW is right. You know I love Mexican and this recipe sounds fantastic. The pictures just make my mouth water. Thanks for sharing. Have a nice weekend.
I love all kinds of rice dishes, and this certainly will be placed on my to-try list. It looks and sounds amazing!
[...] ways, a few weeks ago I posted a Mexican Rice recipe served with a squeeze of lime and it was just so darn good! I liked the Mexican Rice but [...]
[...] am not a big fan of Mexican cuisine but I tried a recipe for Mexican Rice last year and we loved it. And I later discovered that if I make 2 cups of rice and add 1 pint of [...]