Mexican Rice Side


From the kitchen of Erin view more

Prep time: 30-45 minutes

Serving size: 6-8


- 1 can rotel
- 1 medium onion, peeled and quartered
- 3 medium jalapeno chiles
- 2 cups long grain white rice
- 1/3 cup vegetable oil
- 4 medium garlic cloves, minced
- 2 cups chicken broth
- 1 T tomato paste
- 1 1/2 t sea salt
- 1/2 cup chopped cilantro
- lime wedges for serving


1. Adjust oven rack to middle position and preheat to 350. Process the tomatoes and onion in a food processor until smooth and pureed. Measure out two cups of mixture. Remove the ribs and seeds from 2 of the jalapenos and mince. Set aside. Mince the remaining jalapeno with the ribs and seeds. Set aside.

2. Heat the oil in a heavy-bottomed 12 inch oven proof saute pan or dutch oven with a tight fitting lid over medium-high heat for 1-2 minutes. Drop a couple grains of rice into the oil. If the grains sizzle, the oil is ready. Add the rice, stirring frequently until the rice is light golden and translucent (6-8 min). Reduce the heat to medium. Add the garlic and seeded jalapenos, and cook, stirring constantly about 1.5 minutes or until fragrant. Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stirring well after 15 minutes.

3. Stir in the cilantro and reserved minced jalapeno with seeds.