Saturday, August 29, 2009

Mexican Rice

This is a recipe from "Cooks Illustrated" which I have modified somewhat. It has a little zing to it and goes well with the chicken and ribs!

  • 2 cups long grain white rice

  • 4 medium plum tomatoes sliced in half lengthwise

  • 1 chopped medium onion

  • 2 seeded jalapeno peppers

  • 1/ cup olive oil

  • 2 cups chicken stock

  • 4 cloves minced garlic

Grill the tomatoes and peppers on the barbecue so they are a little blackened. In a food processor process the onion and tomatoes until pureed, set aside. You should have 2 cups. Process the peppers and the garlic and set aside. In a sieve, rinse the rice under cold running water until the water clears. Shake out as much moisture as you can. In a dutch oven heat the oil, add the rice and cook until it is transparent and golden, usually about 5 minutes. Add the pepper and garlic mixture, combine and add the reserved tomato mixture. Add the chicken stock and bring to a boil. Cover and bake in a 350 degree oven for 35 minutes, stirring once. When ready to serve add lime wedges and a squeeze of 1/2 a fresh lime. This can be prepared in advance and reheated in the microwave just before serving.


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