Easy Baked Mexican Rice

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 35 minutes

Składniki

4 roma tomatoes, core removed and cut into quarters

1 yellow or white onion, skin removed and cut into quarters

1/4 cup vegetable oil

1 1/2 cups long-grain white rice

3 cloves garlic, minced

1 jalapeno pepper, seeded and minced (leave the seeds in if you want extra heat)

1 1/2 cups reduced sodium chicken broth

1 Tbsp tomato paste

1 tsp salt (to taste)

1/2 cup minced fresh cilantro (divided)

2 green onions, sliced

1 lime (juiced)

Wskazówki

Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.

To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.

Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.

Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.

Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.

Taste and adjust by adding more salt or black pepper, if needed.

Wartości Odżywcze

• Kalorie: 283 kcal