Mexican-Style Rice
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 1 hour |
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
| 2 | cups long-grain white rice (basmati, jasmine, etc.) | |
| ¼ | cup vegetable oil (olive, canola, etc.) | |
| 4 | medium garlic cloves, minced | |
| 1 | medium fresh chile (jalapeño, serrano, etc.) or 1 medium dried chile | |
| 2 | medium ripe tomatoes, cored and diced | |
| 1 | medium onion (white or yellow), diced | |
| 3 | cups vegetable or chicken broth | |
| 1 | Tbsp. tomato paste | |
| 1½ | tsp. salt | |
| ½ | tsp. black pepper | |
| ¼ | tsp. ground cumin | |
| ¼ | tsp. dried epazote or oregano | |
| ½ | cup fresh cilantro leaves, minced | |
| 1 | lime, cut into wedges |
Steps
- Preheat the oven to 350 degrees.
- Rinse the rice until the water runs clear; drain excess water from rice.
- 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.
- 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.
- Serve hot, with the cilantro and lime as garnishes.
This content is from the Culinate Kitchen collection.