Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice and sautéing it in canola oil until it turned brown, before adding the cooking liquid produced superior grains for our Mexican rice recipe. Testing confirmed that equal portions of chicken broth and fresh tomatoes were ideal for a flavorful liquid base. We coupled the liquid base in a 2:1 ratio with the rice and some tomato paste to produce just the right flavor, color, and texture (a mid-cook stir through the rice mixture reincorporated the tomato mixture). Baking the rice in the oven (rather than keeping it on the stovetop) ensured even cooking.
Notes
Use an oven-safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven-safe lid. Vegetable broth can be substituted for chicken broth.
Ingredients
- 2 ripe roma tomatoes - about 12 ounces, cored and quartered
- 1 medium onion - preferably white, peeled, trimmed of the root end, and quartered
- 1 4-ounce can Hatch green chilis
- 2 cups long-grain white rice
- ⅓ cup canola oil
- 4 cloves garlic - minced or pressed through a garlic press, about 4 teaspoons
- 2 cups low-sodium chicken broth - or vegetable broth
- 1 tablespoon tomato paste
- 1½ teaspoons table salt
- 1 teaspoon ground achiote
- ½ teaspoon ground cumin
- ½ cup minced fresh cilantro leaves
Instructions
Prepare the onion-tomato purée
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Process tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
- Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
Prepare and brown the rice
- Place rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in the strainer to remove all excess water.
- Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with a tight-fitting lid over medium-high heat, 1 to 2 minutes.
- Drop 3 or 4 grains of rice in the oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.
Cook the rice and serve
- Reduce heat to medium, add garlic and green chilis; cook, stirring constantly, until fragrant, about 1½ minutes.
- Stir in tomato paste and cook for an additional minute.
- Stir in achiote and cumin and cook for another 30 seconds.
- Stir in pureed tomatoes and onions, chicken broth, and salt; increase heat to medium-high and bring to boil.
- Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro. Serve immediately.