Mexican Rice

americastestkitchen.com

Tay

2 ripe tomatoes, (about 12 ounces), cored and quartered

1 medium onion, preferably white, peeled, trimmed of root end,and quartered

3 medium jalapeño chiles

2cups long grain white rice

⅓cup canola oil

4cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)

2cups low-sodium chicken broth, (or vegetable broth)

1tablespoon tomato paste

1 ½teaspoons table salt

½cup minced fresh cilantro leaves

1 lime, cut into wedges for serving

InstructionsSERVES 6 to 8 AS A SIDE DISH

* NOTE FROM THE TEST KITCHEN Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe 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, ovensafe lid. Vegetable broth can be substituted for chicken broth. note: NOTE FROM THE TEST KITCHEN Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe 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, ovensafe lid. Vegetable broth can be substituted for chicken broth.

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