Stuff You Need
- 2 ripe tomatoes (about 12 ounces), cored and quartered
- 1 medium white onion, quartered
- 2 medium jalapeño chiles
- 2 cups long-grain white rice
- ¼ cup canola oil
- 4 garlic cloves, minced
- 2 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1¼ teaspoons table salt
- ½ cup minced fresh cilantro
- 1 lime, cut into wedges
Stuff to Know Before Cooking
Since jalapeño spiciness can vary, we control the heat by removing the ribs and seeds from the peppers used in the rice, as they contain most of the heat. Use a 12-inch oven-safe pot to ensure even cooking.
The pot’s depth is less important than its diameter—both a straight-sided sauté pan and a Dutch oven work well. Just make sure it has a tight-fitting, oven-safe lid. You can substitute vegetable broth for chicken broth if preferred.
Preheat Oven to 350°F and Prep
Position the rack in the middle.
In a food processor, blend the tomatoes and onion until smooth, about 15 seconds. Transfer to a liquid measuring cup and adjust to 2 cups by removing excess liquid if needed.
Remove the ribs and seeds from two jalapeños, mince the flesh, and set aside.
Mince the remaining jalapeño, including ribs and seeds, and set aside separately.
Rinse the Rice
Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 1½ minutes. Shake thoroughly to remove excess water.
Cook the Rice on the Stovetop
Heat the oil in a 12-inch oven-safe sauté pan or Dutch oven over medium-high heat for 1 to 2 minutes.
Test readiness by dropping in a few grains of rice—if they sizzle, the oil is ready. Add the rice and cook, stirring frequently, until golden and translucent, about 6 to 8 minutes.
Reduce heat to medium. Add the garlic and seeded minced jalapeños. Cook, stirring constantly, until fragrant, about 1½ minutes.
Add Liquids and Bake
Stir in the tomato-onion puree, broth, tomato paste, and salt. Increase heat to medium-high and bring to a boil.
Cover and transfer to the oven.
Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Finish and Serve
Stir in cilantro and the reserved minced jalapeño with seeds, to taste.
Serve with lime wedges.
Authentic Mexican Rice
Ingredients
- 2 ripe tomatoes about 12 ounces, cored and quartered
- 1 medium white onion quartered
- 2 medium jalapeño chiles
- 2 cups long-grain white rice
- ¼ cup canola oil
- 4 garlic cloves minced
- 2 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1¼ teaspoons table salt
- ½ cup minced fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat oven to 350°F and position rack in the middle.
- Blend tomatoes and onion in a food processor until smooth. Adjust to 2 cups.
- Seed and mince two jalapeños; mince the third with seeds and set aside separately.
- Rinse rice under cold water until water runs clear, about 1½ minutes. Shake dry.
- Heat oil in an oven-safe sauté pan or Dutch oven over medium-high.
- Add rice and cook, stirring, until golden and translucent, 6 to 8 minutes.
- Reduce heat. Add garlic and seeded jalapeños. Cook until fragrant, about 1½ minutes.
- Stir in tomato-onion puree, broth, tomato paste, and salt. Bring to a boil.
- Cover and transfer to the oven. Bake for 30 to 35 minutes, stirring after 15 minutes.
- Stir in cilantro and minced jalapeño with seeds, to taste.
- Serve with lime wedges.
