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original mexican rice


because the spiciness of jalapenos varies from chile to chile, you can try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked into the rice. it is important to use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. the pot's depth is less important than its diameter; i've successfully used both a straight-sided saute pan and a dutch oven. whichever type of pot you use, it should have a tight-fitting, ovensafe lid. vegetable broth can be substituted for the chicken broth. this is a recipe from americas test kitchen.


# # # # # # # # # # # # # #


  • Carbohydrates: 370.9
  • Fats: 20.0
  • Dietary Fiber: 11.0
  • Minerals: 35.0
  • Proteins: 13.0
  • Vitamins: 5.0
  • Water: 18.0


  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees
  2. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed
  3. About 15 seconds
  4. Scraping down the bowl if necessary
  5. Transfer the mixture to a liquid measuring cup
  6. You should have 2 cups
  7. Remove the ribs and seeds from 2 jalapeos and discard
  8. Mince the flesh and set aside
  9. Mince the remaining jalapeo
  10. Including the ribs and seeds
  11. Set aside
  12. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear
  13. About 1 minutes
  14. Shake the rice vigorously in the strainer to remove all excess water
  15. Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof saut pan or dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes
  16. Drop 3 or 4 grains of rice into the oil
  17. If the grains sizzle
  18. The oil is ready
  19. Add the rice and fry
  20. Stirring frequently
  21. Until the rice is light golden and translucent
  22. 6 to 8 minutes
  23. Reduce the heat to medium
  24. Add the garlic and seeded minced jalapeos
  25. And cook
  26. Stirring constantly
  27. Until fragrant
  28. About 1 1 / 2 minutes
  29. Stir in the pureed tomato mixture
  30. Chicken broth
  31. Tomato paste
  32. And salt
  33. Increase the heat to medium-high and bring to a boil
  34. Cover the pan and transfer to the oven
  35. Bake until the liquid is absorbed and the rice is tender
  36. 30 to 35 minutes
  37. Stirring well after 15 minutes
  38. Stir in the cilantro and reserved minced jalapeo with seeds to taste
  39. Serve immediately
  40. Passing the lime wedges separately

Step 21

Total Time in Minute 60

Ingredients Count 11

cooking original mexican rice

See More Relate Photo




Jalapeno chiles

Long-grain white rice

Canola oil


Chicken broth

Tomato paste


Fresh cilantro leaves


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