Fluffy Mexican Rice (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
1 lime, sliced into wedges to add on the side
02 -
1 small yellow onion, peeled, trimmed, and cut into four pieces
03 -
½ cup cilantro, finely minced
04 -
2 medium tomatoes, ripe (or use a 15-ounce can of diced ones with the liquid)
05 -
2 garlic cloves, roughly chopped into pieces
06 -
1 medium jalapeño, seeds removed, and minced finely
→ Pantry Items
07 -
2½ cups vegetable stock
08 -
1 teaspoon salt (add more later to adjust the flavor)
09 -
¼ cup olive oil that’s extra-virgin
10 -
A pinch of red pepper flakes (optional, for extra spice)
11 -
1 tablespoon tomato purée
12 -
2 cups of brown, long-grain rice (don’t rinse beforehand!)
# Instructions:
01 -
Set your oven to warm up at 375°F. Toss the tomatoes, onion, and garlic into a blender or food processor. Blend them until it’s smooth like a thick sauce. Measure 2 cups of this and set it aside for later—you won’t need more than that amount!
02 -
Warm up your Dutch oven over medium heat with some olive oil. When the oil shimmers, pour in the chopped jalapeño and rice. Let them cook together for 2-3 minutes, giving it a stir every now and then so the rice gets a toasty aroma.
03 -
Add the broth slowly (careful of splashes), then stir in your tomato mixture, salt, and tomato purée. Mix it all together and crank the heat to medium-high so the whole pot can bubble up into a boil.
04 -
Cover your pot tightly with its lid and slide it into the oven. Let it bake for 75-90 minutes until the rice has soaked up all the liquid and softened completely. Don’t worry if it seems too dry after—it’s supposed to look that way!
05 -
When it’s done cooking, stir in the fresh cilantro and taste it. If it needs a little more salt, a small pinch (like ¼-½ teaspoon) usually does the job. If you’re into heat, a small dash of red pepper flakes will make it pop. Toss lime wedges on the side to squeeze over before digging in.
# Notes:
01 -
Prefer shortcuts? Swap out the tomato blend for 2 cups of mild red salsa, but cut back the salt by half when cooking.
02 -
Want a heartier dish? Add 1-2 cans of drained black beans after it's cooked and ready.
03 -
This dish freezes really well. Just cool it completely first, then put it in freezer-safe bags.
04 -
Leave the rice unwashed before cooking! Rinsing changes the texture and makes it stay firm.