This past weekend I made these enchiladas, except I made them with chicken this time. So creamy and delicious! I wanted a new side to go along with these and thought of my love for Mexican rice at the Mexican restaurants. This rice was far better than any I’ve had in a restaurant. So fresh and the texture of the rice was just perfect…moist but not gummy. I seriously ate it right out of the pan and could not stop eating it! This makes a ton of rice (we are going to get three meals out of it I think) so it’s great for a crowd! This rice takes a little bit of extra time but it’s really not hard to put together at all, and SO worth it!! I will be making this time & time again!
Source: Adapted from Dinner & Dessert, originally from Cook’s Illustrated September 2004
1 can Rotel (diced tomatoes w/green chiles)
1/2 of a medium onion, quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced (approx. 4 teaspoons)
1 3/4 cups low-sodium chicken broth
1 tablespoon tomato paste
1 ½ teaspoons salt
½ cup minced fresh cilantro leaves
1 lime, cut into wedges for serving
In a food processor or blender, add rotel & onion quarters and puree until smooth.
In a heavy oven safe straight sided saute pan or Dutch Oven, heat oil over medium high heat, cover and cook for 1-2 minutes. Drop a few grains of rice in the oil and if the grains sizzle the oil is ready. Add the rice and fry, stirring very frequently until the rice is light golden in color, approximately 6 to 8 minutes. Reduce heat to medium and add garlic. Cook for about 1 1/2 minutes, stirring constantly. Add in pureed tomato/onion mixture, chicken broth, tomato paste & salt. Bring to a boil.
Once boiling, cover pan with a tight fitting lid and transfer to oven. Bake for 30 to 35 minutes, stirring halfway through baking, until rice is tender and the liquid is absorbed. Remove from oven and stir thoroughly. Add in cilantro and stir to incorporate. Serve with lime wedges if desired.