Ingredients

2 ripe Tomato

about 12 ounces, cored and quartered

1 medium Onion

preferably white, peeled, trimmed of root end, and quartered

3 medium Jalapeño Chile

2 cups Long Grain White Rice

0.33 cup Canola Oil

4 cloves Garlic

minced or pressed through a garlic press (about 4 teaspoons)

2 cups Low-sodium Chicken Broth

or vegetable broth

1 tablespoon Tomato Paste

1.5 teaspoons Table Salt

0.5 cup Minced Fresh Cilantro Leaves

Lime

cut into wedges for serving

Mexican Rice

America's Test Kitchen (America's Test Kitchen)

Serves	Shares
8	4

'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers. Rice cooked the Mexican way is a flavorful pilaf-style dish, but we’ve had our share of soupy or greasy versions. We wanted tender rice infused with well-balanced fresh flavor.Texture is the backbone of this dish. To keep the rice grains distinct, we found it important to rinse the rice of excess starch before cooking it. And sautéing the rice in vegetable oil before adding the cooking liquid produced superior grains. The best texture for the rice was achieved by properly balancing the grain-to-liquid ratio. We found that equal portions of chicken broth and fresh tomatoes were ideal for a flavorful liquid base, which we combined in a 2:1 ratio with the rice. To further guarantee the right flavor, color, and texture, we added a little tomato paste and stirred the rice midway through cooking to reincorporate the tomato mixture. The garlic and jalapeños, meanwhile, fared best sautéed and then combined with a raw puree of tomato and onion. More than a garnish, fresh cilantro, minced jalapeño, and squirt of fresh lime juice complemented the richer tones of the cooked tomatoes, garlic, and onions. Our rice was neither greasy nor soggy, and the fresh flavors and easy preparation made it a unique side dish for a weeknight dinner.

veganvegetarianside dish

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Instructions

Note: Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. 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; we've successfully used both a straight-sided sauté 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 chicken broth.

Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.

2 ripe Tomato
about 12 ounces, cored and quartered
1 medium Onion
preferably white, peeled, trimmed of root end, and quartered
3 medium Jalapeño Chile

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

2 cups Long Grain White Rice

Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; 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 boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

2 ripe Tomato
about 12 ounces, cored and quartered
1 medium Onion
preferably white, peeled, trimmed of root end, and quartered
3 medium Jalapeño Chile
2 cups Long Grain White Rice
0.33 cup Canola Oil
4 cloves Garlic
minced or pressed through a garlic press (about 4 teaspoons)
2 cups Low-sodium Chicken Broth
or vegetable broth
1 tablespoon Tomato Paste
1.5 teaspoons Table Salt

Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

3 medium Jalapeño Chile
0.5 cup Minced Fresh Cilantro Leaves
Lime
cut into wedges for serving