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Mexican-riceCinco de Mayo is right around the corner. An absolute must have for any Cinco de Mayo feast is a good Mexican Rice. You know that fluffy rice that is perfectly seasoned and usually only found at your favorite restaurant.

Well, I have a recipe that will have your family thinking that you brought home take out.

Mexican Rice
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • [url href=”https://www.iheartpublix.com/wp-content/uploads/2013/04/mexican-rice.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/04/mexican-rice.jpg” alt=”” width=”433″ height=”289″ class=”aligncenter size-full wp-image-164188″][/url]12 oz very ripe tomatoes (cored and quartered)
  • 1 large white onion (quartered)
  • 3 medium minced jalapenos (halved and seeded)
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 garlic cloves (minced)
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro (minced)
  • 1 lime
  • 1/2 cup frozen peas & carrots
Instructions
  1. Preheat oven to 350 degrees
  2. Place tomato and 3 quarters of the onion in food processor and puree until smooth.Transfer to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Rinse rice in a fine mesh strainer under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. (Do not skip this step or you will not have fluffy rice)
  4. Heat oil in a Dutch oven about 2 minutes. (Make sure to choose a pot with a tight fitting lid) Add rice to oil. Fry rice until it is light golden and translucent, stirring constantly about 6-8 minutes.
  5. Reduce heat to medium, add garlic and minced jalapenos. Cook until fragrant, about 1 minute.
  6. Stir in broth, pureed mixture, tomato paste, salt, last quarter of onion (chopped) and frozen vegetables. Increase heat to medium high, and bring to a boil.
  7. Remove from stove top. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, about 25 – 30 minutes. Stir well after 15 minutes.
  8. Remove from oven. Stir in cilantro, minced jalapeno to taste, and serve with lime wedges.
Notes
[i]Recipe adapted from [url href=”http://mexican.food.com/recipe/mexican-rice-117892″ target=”_blank”]Food.com[/url][/i]

 

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