Never Fails to please, this Mexican Rice is an absolute favorite!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: Mexican
Servings: 6people
Calories: 324kcal
Ingredients
12oz.canned tomatoes with chilesRotel
1Medium white onion
4Garlic cloves
2C.Veggie broth
2C.Long grain white rice
4Tbs.Oil
1 ½tsp.Salt
Instructions
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 ½ 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.