I must admit that when it comes to my Cinco de Mayo meal, side dishes are usually a last thought, if one at all. I tend to think about the beverages (margaritas of coarse!), appetizers, and of coarse the main dish. But, if you are looking for the perfect compliment to your meal, than this mexican rice is where it’s at.
Now the thing about rice, it absolutely cannot be mushy or soggy. I like my rice dry, for lack of a better word, and fluffy. This rice delivers just that. It’s flavour packed, and has a little punch of spice from the jalapeños. Now if your feeling especially sassy that day, you can sub half of the stock with beer, for an extra flavour dimension. I promise it tastes delicious! But, if alcohol is not your thing, chicken or veggie stocks works perfectly as well.
No need for rice from a package when it’s this easy and quick to make!
Enjoy! Hope everyone has a fun and safe Cinco de Mayo weekend!!
A flavourful slightly spicy mexican rice.
- 2 tomatoes, peeled and quartered
- 1 large onion, peeled and quartered
- 3 jalapeño chilies
- 2 cups long long-grain rice (I used parboiled long-grain)
- 1/3 cup vegetable oil
- 5 garlic cloves, minced
- 2 cups low-sodium chicken broth or/ 1 cup chicken broth and 1 cup beer or/ 2 cups veggie stock
- 2 tablespoons tomato paste
- 2 teaspoon salt
- 1/4 to 1/2 cup minced fresh cilantro
- lime wedges for serving
- Adjust oven rack to the middle position, and preheat to 350 degrees F.
- In a food processor, process tomatoes and onion until smooth. (You should have about 2 cups of the mixture)
- Remove the ribs and seeds of 2 jalapeños, and mince the flesh. Mince the remaining jalapeño including the ribs and seeds, and set aside.
- Rinse the rice in a large wire-mesh strainer until cold running water until the water runs clear, about 2 minutes. Remove all excess water.
- Heat the oil in a oven safe skillet (with a lid) or preferably dutch-oven over medium high heat. Add the rice and cook, stirring frequently, until the rice is golden brown and translucent, about 6 to 8 minutes. Reduce the heat to medium and add the garlic and seeded jalapeños; and cook and stirring constantly until fragrant, about 1 minute. Stir in pureed tomato mixture, broth/beer, tomato paste, and salt. Increase heat to medium-high and bring to a boil. Cover pan and transfer to the oven. Cook until all the liquid is absorbed and the rice is tender, about 30 to 35 minutes, giving it a good stir halfway between cooking.
- Once done cooking, stir in the minced cilantro and the jalapeño with seeds to taste. If you prefer a less spicy rice, you can just use the japapeno without seeds. Serve with lime wedges.
And if you are looking for a few other recipes for Cinco de Mayo, why not goes these are try?
For even more inspiration check out:
Adapted from ATK All-Time Favourite Recipes, 2013