Authentic Mexican Rice ~ In the Kitchen with the Fernandez's

Add any Mexican dish from taquitos, to tacos, to burritos!

Isn't Mexican rice and Spanish rice the same? ¡No! Spanish rice uses saffron threads and has more of a yellow color.

Arroz (Spanish)

(rice)

Serves 6-8

Preheat the oven to 350F (175C)

2 organic tomatoes, cored and quartered

1 chopped organic onion

3 jalapeño chiles, remove ribs and seeds (less or more to taste) OR use canned jalapeños

1/3 cup (80 ml) olive oil

2 cups (260 g) organic Jasmine or short grain rice, rinsed

4 minced organic garlic cloves

2 cups (480 ml) organic vegetable broth

1 Tbs. (15 g) tomato paste or "caldo de tomate" bouillon

minced cilantro or parsley

organic lime wedges

uno 1. Place the oven rack in the middle of the oven.

dos 2. Process the tomatoes and onions in a food processor about 15 seconds.

tres 3. Transfer to a 4-cup (960 ml) measuring cup and spoon off excess to make 2 cups (480 ml).

cuatro 4. Mince 2 jalapeño flesh and set aside. Mince 1 with the ribs and seeds. It will be hot, so adjust to taste.

(a) Skip if you are using canned jalapeños.

cinco 5. Heat oil over medium-high heat for a minute or two.

seis 6. Drop in 4 grains of rice. If they sizzle, the oil is ready.

siete 7. Add the rice and cook, stir, until the grains are light golden, 6-8 minutes.

ocho 8. Reduce the heat to medium. Add garlic and jalapeños, cook about 1 1/2 minutes.

nueve 9. Stir in the tomato mixture, broth, tomato paste/caldo de tomate and bring to a boil.

diez 10. Cover, transfer to a pot to the oven, bake until the rice absorbed the rice, 30-35 minutes. Stir after 15 minutes.

once 11. Remove and fold in cilantro/parsley. Serve with jalapeño with seeds to taste and lime wedges.

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In the Kitchen with the Fernandez's