Mexican Rice

Mexican Rice

Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well. 

Yield: 4 cups

1 large clove garlic, roughly chopped

2 cups canned tomatoes (fresh tomatoes can be used)

½ cup green bell pepper, roughly chopped

1 medium onion, roughly chopped

½ medium jalapeño, seeds and veins removed

1 teaspoon salt

½ cup chicken stock or water

2 tablespoons vegetable oil

1 heaping cup long-grain white rice, rinsed

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).

In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.

Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

TIP: My mom always cooked the rice in the oil first, until opaque, then added garlic, peppers and onions and continue for another few minutes until toasty.. Add 1 cup canned diced tomatoes and 1 teaspoon ground cumin and salt. Then stir in 3/4 cup hot chicken or veggie broth. Cover and cook on low for 15 minutes.

*I use equal amounts of rice, tomato and onion and garlic in blender, and water set to boil with oregano salt and pepper added to the water. so that would mean for example 2 cups of rice (toasted in oil), 2 cups of tomato and onion (blended) and 2 cups of boiled water with about a tblsp (or two) of oregano. add the tomato mixture to the rice, stir, then the water. simmer for 45 minutes. that's the way we did it in the restaurant i worked at many years ago!

*For the real deal: Toast rice in a wide shallow pan, in 2 Tbsp heated oil.

Make caldillo, a thin tomato broth, made with 3 skinned Roma tomatoes, a quarter of a white onion, a whole serrano chile, a clove of garlic, and enough water or chicken broth to make 2-for-1 liquid to rice. Blend vegetables with liquid in blender, then strain. Lightly fry caldillo in a little oil.

Add caldillo to rice, don't stir, bring to a rolling boil, lower heat to very low, cover. Simmer on low 20 minutes.

*Substituted small can of Chipotle in adobo for the jalapeno and a tablespoon or so of tomato paste for the canned tomatoes. In doing so I increased the chicken stock to attain the one to two parts rice/liquid. This was delicious and easy as is, next time I will add fresh vegtable, peas, carrots.