Savory doesn’t even begin to describe this dish…. Flavor-full, ultimately satisfying, totally addictive – now we are beginning to get there. Yeah, I have a confession to make here: I have never loved Mexican rice. I LOVE Mexican food, but the rice, meh… I guess I just never got into it. Then my friend Alyce (thank you, thank you!) brought this dish over, and it was…..LOVE. Even my husband who doesn’t really care for rice at all asks for this on a weekly basis!! (Read, small miracle. :-))
The recipe uses Rotel. And it is really good with that. I make it this way all that time – totally predictable and awesomely yummy. But when your garden starts to really come on this summer, feel free to pop those fresh tomatoes and peppers in the blender instead. As long as you come out with a total of 4 cups tomato puree/vegetable broth, you’re golden – at least as long as you get to eat it before your family and friends gobble it up. It goes REALLY fast. I’m not kidding…. Best Mexican Rice EVER.
Best Savory Mexican Rice
Never Fails to please, this Mexican Rice is an absolute favorite!
- 12 oz. canned tomatoes with chiles Rotel
- 1 Medium white onion
- 4 Garlic cloves
- 2 C. Veggie broth
- 2 C. Long grain white rice
- 4 Tbs. Oil
- 1 1/2 tsp. Salt
- Adjust rack to middle position and preheat oven to 350 degrees Farenheit
- Process canned tomatoes (Rotel), onion, and garlic in blender until pureed smooth. Add enough veggie broth to yield 4 cups of total liquid.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear – about 1 1/2 minutes. Shake rice vigorously to remove excess water. (This step removes the starch from the rice so it won’t be sticky.)
Heat oil in a Dutch oven or oven-safe frying pan with tight fitting lid over low-medium heat for about 2 minutes (while you rinse rice). Drop a few rice grains in; if it sizzles, it’s ready. Add rice and saute' stirring until rice is light golden, about 6-8 minutes. (Be careful that the oil doesn’t get too hot too fast or the oil will splatter.)
- Stir in pureed mixture, and salt. Increase heat to medium high and bring to a boil.
- Once a boil is reached, cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well one time after 15 minutes.