Restaurant-Style Mexican Rice

• Gluten free

• Produce

  • 1/2 cup Cilantro or parsley, fresh
  • 4 cloves Garlic
  • 1 Jalapeno peppers
  • 1 Lime or lemon, wedges
  • 1 Onion
  • 2 Vine-ripened tomatoes or 4 roma tomatoes, medium

• Canned Goods

  • 2 cups Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 2 cups Long-grain or basmati white rice

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on culinaryhill.com

Description

Ingredients

• 2 medium vine-ripened tomatoes or 4 Roma tomatoes, cored and quartered
• 1 onion, peeled and quartered
• 1/3 cup vegetable oil
• 2 cups long-grain or basmati white rice, rinsed (see notes)
• 4 cloves garlic, minced
• 1 to 2 jalapeno peppers, stemmed, seeded, and minced (optional)
• 2 cups low-sodium chicken broth (see notes)
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper
• ½ cup minced fresh cilantro or parsley
• Lime or lemon wedges, for serving

Directions

• Adjust an oven rack to the middle position and preheat oven to 350°F. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess. Heat the oil in a large Dutch oven or a 3-quart saucepan until shimmering (see notes). Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes. Add garlic and jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 ½ tsp. salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time. Fluff rice with a fork. Fold in cilantro or parsley and season to taste with salt and pepper. Serve with lime or lemon wedges.