Mexican Rice

Tuesday, June 17, 2014

I LOVE Mexican rice.  It's SOOOOO yummy and tastes fabulous as a side or in a burrito or tacos.  This recipe takes awhile but it is WORTH it!  I created it by taking the best parts of several recipes I have tried, plus adding a little Elizabeth flare!  Because I have two little boys, I don't like to make my food super spicy, so instead of using jalapeños  I used homemade jalapeño jelly.  If you don't want to use the jelly, you can definitely use jalapeños.   I think you will agree that this rice is pretty amazing!

Mexican Rice

  • 2 cups uncooked long grain white rice (I used basmati- DO NOT USE INSTANT)
  • 4 cups chicken stock
  • 1 can diced tomatoes
  • 1/2 white onion
  • 1/2 stick butter (or 1/4 cup grape seed oil)
  • 1/4 cup jalapeño jelly (or 2 jalapeños, seeded and diced)
  • 1 can (4 oz) diced green chilies
  • 4 cloves garlic, minced
  • juice of 1 lime
  • salt and pepper to taste
Preheat oven to 350.  Rinse the rice in a mesh strainer for about 2 minutes (this step is really important).  In a food processor or blender, add the diced tomatoes, onion, and jalapeño jelly (or diced jalapeño).  Process until pureed and set aside.  Melt the butter in a large, oven proof dutch oven (if you don't have an oven proof dutch oven you can transfer the rice when it's time to put it in the oven to a casserole dish and cover with a lid or foil).   Add the rice and garlic to the butter and sauté until fragrant, about 5 minutes.  Add the tomato puree and chicken stock, green chilies, salt and pepper, and bring to a boil.  Place the lid on the pot and transfer to the oven.  Bake in the oven for 35 minutes, stirring after about 20 minutes.  When rice is done baking, squeeze lime juice over the rice and stir to mix.  

Until next time, happy and HEALTHY cooking! 


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