Posted by: tinkande | December 1, 2009

Mexican Rice

We served this rice alongside some black bean burgers, but I will definitely plan to make it again to go with some of our other favorite Mexican dishes!  It had intense flavor and was nice and spicy from the chipotles.  If you don’t like spicy food, you should either reduce the amount of chipotle pepper you use or leave it out altogether.

Mexican Rice
Source: Adapted from Annie’s Eats blog, originally from Cook’s Illustrated Magazine, September 2004 issue

1 15-oz. can tomatoes (fire roasted or with green chiles is best)
1/2 of a medium white onion, peeled, trimmed and quartered
2 cups long grain white rice (I used Basmati)
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
1 chipotle pepper in adobo sauce, minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and chipotle pepper; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges.

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