Mexican-Style Rice

By Caroline Cummins, from the Culinate Kitchen collection

Introduction

This recipe is adapted from the September/October 2004 issue of Cook's Illustrated. Salsa, sliced avocado, and grated Cheddar or jack cheese make delicious additional garnishes. Tortillas, beans, and fried plantains turn this dish into a meal.

Ingredients

Steps

1. Preheat the oven to 350 degrees.
2. Rinse the rice until the water runs clear; drain excess water from rice.
3. In a large, heavy-bottomed, ovenproof pan with a lid, heat the oil. Add the rice and cook over medium heat, stirring frequently, about 5 minutes. Add the garlic and chile and cook, stirring constantly, another 2 minutes. Stir in the tomatoes, onion, broth, tomato paste, salt, pepper, cumin, and epazote or oregano.
4. Cover the pan and put it in the oven. Bake for 15 minutes, then stir well once; add a can of cooked beans if you wish. Bake another 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
5. Serve hot, with the cilantro and lime as garnishes.

This content is from the Culinate Kitchen collection.