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This Cuisinart dutch oven is our favorite

Authentic Mexican Rice

  • 1 (14.5-ounce) can diced tomato (I used Hunt's Fire roasted)
  • 1 medium white onion finely chopped
  • 2 medium jalapeno chilies
  • 2 cups long grain rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt

Preheat oven 350°.  Puree diced tomatoes (not drained) and finely chopped onion in blender until smooth.  Measure and reserve exactly 2 cups to use.  Remove ribs and seeds from jalapeno and finely mince.  IMPORTANT STEP FOR THIS RECIPE DO NOT SKIP - rinse rice under cold running water until water runs clear 1-2 minutes.  Use an oven proof Dutch oven with lid for the rest of the recipe - heat oil in Dutch oven and when a few grains of rice put in the oil snaps it's ready - add rice and cook until light brown 6-8 minutes stirring constantly.  Reduce heat to medium, add garlic, minced jalapenos - cook 2 minutes.  Stir in broth, pureed mixture, tomato paste, and salt.  Bring to boil then cover.  Transfer Dutch oven to oven and bake until liquid is absorbed and rice is tender - 30 minutes.  Remove from oven and stir well after first 15 minutes.  The recipe called for 1/2 cup cilantro to be added when rice comes out of the oven - I thought it was perfect as-is so I did not add. This turned out exactly like the Mexican restaurant rice we always buy to go with our meat from the carnicería.

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We Miss You and Love You Mom!
  • HOME
  • BAKE!
    • BREAD >
      • Applesauce Muffins
      • Banana Bread
      • Banana Bread
      • Blueberry Buckle Coffee
      • Blueberry Cream Muffins
      • Buttery Soft Rolls
      • Chocolate Chocolate Chip Muffins
      • Crescent Rolls
      • A Proper Crumpet
      • Danish Puff Pastry
      • Easy Corn Bread
      • Lemon Blueberry Bread
      • Lemon Poppy Seed Bread
      • Mom's Drop Doughnuts
      • Orange Bread
      • Popovers
      • Raised Doughnuts
      • Pumpkin Chocolate Chip Muffins
      • Sweet Cornbread Cake
      • 100% Whole Wheat Bread
      • Terry's Favorite Rye Bread
      • Zucchini Bread -- Seattle
      • Zucchini Bread -- Texas
    • Cookies >
      • Best Big, Fat, Chewy Chocolate Chip Cookies
      • Cheesecake Cookies
      • Coconut Macaroons
      • Date Balls
      • Elisenlebkuchen #1
      • Elisenlebkuchen #2
      • Gingerbread Cookies
      • Gingerbread Pan Cookie
      • Lebkuchen #3
      • Mary's Sugar Cookies - - Rolled
      • Molasses Crinkles
      • Oatmeal Coconut Crispies
      • Peanut Blossom Cookies
      • Pecan Sandies
      • Red Velvet Cookies (cake-like "muffin top" cookies)
      • Robin's Perfect Sugar Cookies -- Perfect for Decorating!
      • (Magical) Royal Icing for Cookie Decorating
      • Russian Tea Cakes
      • Shortbread
      • Snickerdoodles
      • Spritz
      • Subway Cookie -- Sugar/Chocolate Chip Hybrid
      • Viennese Whirls
      • Waffle Iron Cookies - Chocolate Turtles
  • Recipe Index
  • Cooking Basics & Videos
    • Baker's Conversion Cheat Sheet
    • Baking Powder or Baking Soda?
    • Cooking Temperature Guidelines
    • How To Cooking Videos
    • Make a Boxed Cake Mix taste like a Bakery Cake
    • Secret to a Perfect Poached Egg
    • Substitutions
    • Tips for a Perfect Cake EVERY Time!
    • Top 10 Tips for Better Cooking
  • Family Traditions
  • About Us
  • Our Favorite Products
  • Papa Ray's Cabbage Rolls
  • Nikki's Chocolate Cake
  • No Fail Swiss Buttercream Frosting
  • Buttermilk Sourdough Pancakes
  • Vanilla Cake