Wednesday, July 25, 2012

Mexican Rice

From Cook's Illustrated
rves 6-8 as a side dish.   Published September 1, 2004.  


Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice and sautéing it in canola oil until it turned brown, before adding the cooking liquid produced superior grains for our Mexican rice recipe. Testing confirmed that equal portions of chicken broth and fresh tomatoes were ideal for a flavorful liquid base. We coupled the liquid base in a 2:1 ratio with the rice and some tomato paste to produce just the right flavor, color, and texture (a mid-cook stir through the rice mixture reincorporated the tomato mixture). Baking the rice in the oven (rather than keeping it on the stovetop) ensured even cooking.
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.


  • 2ripe tomatoes (about 12 ounces), cored and quartered
  • 1medium onion , preferably white, peeled, trimmed of root end,and quartered
  • 3medium jalapeño chiles
  • 2cups long grain white rice
  • 1/3cup canola oil
  • 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
  • 2cups low-sodium chicken broth (or vegetable broth)
  • 1tablespoon tomato paste
  • 1 1/2teaspoons table salt
  • 1/2cup minced fresh cilantro leaves
  • 1lime , cut into wedges for serving


  1. 1. 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. 2. 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.
  3. 3. 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.
  4. 4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

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