Updated: Apr 8
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 ½ tsp. salt
¼ cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving
Optional: a can of (drained) chickpeas
Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in a strainer to remove all excess water.
Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.
Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to a boil.
Cover the pan and transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes, and adding the chickpeas. Stir in cilantro (if desired) and serve with lime wedges.
Mexican Rice / Arroz a la Mexicana