Mexican Rice

I never knew making rice could be so easy. And the best part is you can make all kinds of rice this way, not just Spanish rice. All you have to do is change the seasonings and spices.

As part of my Mexican Meal mini-series, this rice recipe by Yvonne is a perfect addition to round out your meal. Prep time is super quick and while it’s cooking away you have lots of time to work on other parts of your meal. It really is that simple.

BTW you can substitute brown rice but you will need to add a bit more broth and almost double the cooking time.

12 oz tomato puree

1 medium white onion

2 cups converted rice (I can’t wait to try this with brown rice)

2 jalapeno, diced without seeds

4 cloves garlic, minced

1 T tomato paste

2 cups broth (any: beef, chicken, veggie)

1/2 cup cilantro, minced

2 T butter

1. Rinse rice until it runs clear. Set aside while you prep the rest of the ingredients so it has a chance to drain and dry.

2. Put the tomatoes and onion in a blender to puree.

3. In a large bowl, add the puree to the jalapeno, paste, broth, butter, and cilantro, and mix well to combine. Taste and season as needed.

4. Stir in (uncooked) rice and combine well with puree mixture.

5. Place in loaf pan and cover with foil. Cook for 1 hour and 10 minutes at 350*.

It’s that simple! When you take the pan out all you have to do is fluff it and see that the rice is cooked perfectly. Now how’s that for easy?

Here is a picture of the rice served under the Apricot and Tequila Glazed Turkey {slurp!} so stay tuned for that recipe tomorrow!

Recipe by Yvonne

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