It’s been ages since I last blogged… I can’t believe I’ve let it go this long without a new post! Makes me sad. A lot has been going on in our lives, and blogging unfortunately had to take a back seat for a little while. Now however, things are somewhat back to a normal pace, and I’ll hopefully be back to blogging regularly again! I’m coming back with a bang – this recipe is crazy amazing… Typically, I’m not a fan of Mexican restaurants – maybe because I’ve never been to one that’s actually very good, or maybe because I just love my own quesadillas that much… (Pioneer Woman recipe – of course it’s good!) But I have to admit, every once in a while I come across one that does one of my favorite Mexican foods right – and that’s the rice. This recipe is your favorite Mexican restaurant’s version but 100x better. This recipe is pure Mexican rice perfection. It is that good. No joke. Hubby LOVED it. The rice is super fluffy, infused with tomato flavor and those very Mexican spices. Because the rice is after all – cooked in this amazing tomato and onion puree – and it makes the flavor just pop. I’ve made the recipe twice now, and I was SO impressed by how well it turned out. The original recipe insisted that washing the rice was a must, so since I didn’t have a strainer at the time I did it through a towel (just placed the rice inside a towel and ran water over it for a few minutes) and it turned out super fluffy and the grains were very separated, which I loved. I do have a strainer now however and have tried it again – and got just about the same results. So, I haven’t made it without washing the rice, but I wouldn’t recommend it just because it was so amazing when I did wash the rice. Anyway, the recipe is amazing and everyone should try it out!! Mexican fan or not.
- 4 roma tomatoes, quartered and cored
- 1 white onion peeled and quartered
- 1/3 cup veggie oil
- 2 cups long grain rice – washed in a strainer (place rice in strainer and run water over it until the water running through the bottom is clear, then dry well)
- 2 cups veggie stock
- 4 cloves of garlic, minced
- 1 tbls of tomato paste
- 1 jalapeno, diced and seeded, if desired
- salt and pepper
- cilantro if desired
- lime wedges
Adjust an oven rack to the middle position and preheat oven to 350°F.
In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
Heat the oil in a large Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes on medium/low heat.
Add garlic and jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 ½ tsp. salt. Bring to a boil.
Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
Fluff rice with a fork. Fold in cilantro or parsley and season to taste with salt and pepper. Serve with lime wedges.
This rice is incredibly delicious and a great side dish to make for company – give it a try along with my amazing quesadillas!! As always, if you haven’t hit that subscribe button, do that today to get new recipes delivered straight to your inbox! Never miss a recipe!
“Ah Lord God! Behold, You have made the heavens and the earth
by Your great power and by Your outstretched arm! Nothing is too difficult for You.”