We have been making this recipe for almost as long as we’ve been married. I remember thinking it was time consuming and saving it as a special occasion dish for awhile. After many second helpings, clean plates, and recipe requests, I now know I can get it in the oven in 15 minutes, and it’s always worth it. Go ahead, make it on a weeknight!
Lindsay
- 2 ripe tomatoes (about 12 ounces), cored and quartered – or 1 (14.5 ounce) can diced tomatoes, undrained
- 1 medium onion, preferably white, peeled and quartered
- 2 medium jalapeños
- 2 cups long grain white rice (or long grain brown rice, see bold notes)
- 1/3 cup canola oil
- 4 cloves garlic, minced
- 2 cups chicken broth (2 1/2 cups for brown rice)
- 1 tablespoon tomato paste
- 1 1/2 teaspoon table salt
- 1/2 cup minced fresh cilantro
- 1 lime, cut into wedges for serving
Adjust oven rack to middle positions and heat oven to 350°F. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping bowl if necessary. Transfer mixture to a liquid measuring cup; you should have 2 cups.
Remove ribs and seeds from jalapeños and discard, mince flesh and set aside.
Rinse rice in a large fine-mesh strainer under cold water until the water runs clear, about 1 1/2 minutes.
Heat oil in a heavy-bottomed oven safe dutch oven with a lid over medium-high heat until a grain of rice will sizzle when added. Add rice and fry, stirring frequently until rice is light golden, 6-8 minutes. Reduce heat to medium, add garlic and jalapeños. Cook, stirring constantly until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt. Increase heat to medium-high and bring to a boil. Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes, stirring well after 15 minutes. For brown rice: cook for 1 1/4 to 1 1/2 hours, stirring well after every 30 minutes.
Stir in cilantro and serve with lime wedges (I rarely do this last step but it wouldn’t hurt).
Spencer Family Cookbook 