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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.6
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Mexican Rice (long grain white) calories by ingredient
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Mexican Rice (long grain white)

Submitted by: VPEMPEK

Introduction

Initially, we based this recipe on rice piliaf recipe and cooked the rice entirely on teh stovetop,. But because of the added plupiness of teh tomato, we always ended up with unevely cooked rice. So we decided to try baking the rice in the oven. This works perfectly as long as you stir the rice after 15 minutes in the oven to reincorporate teh tomato mixture. Initially, we based this recipe on rice piliaf recipe and cooked the rice entirely on teh stovetop,. But because of the added plupiness of teh tomato, we always ended up with unevely cooked rice. So we decided to try baking the rice in the oven. This works perfectly as long as you stir the rice after 15 minutes in the oven to reincorporate teh tomato mixture.
Number of Servings: 6

Ingredients

    2 medium tomatoes, cored and quartered; 1 onion, quartered, pealed and trimmed, 1/3 cup vegetable oil, 2 cups long-grain white rice, rinsed and drained, 4 garlic cloved, minced, 3 jalapeno chiles, stemmed, seeded, and minced (seeds reserved, if desired) 2 cups low-sodium chicken broth; 1 tablespoon tomato paste; 1/2 cup minced fresh cilantro

Directions

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Puree teh tomatoes and onions in a food processor until smooth. You should have 2 cups).

Heat the oil in a large Dutch oven over medium heat until simmeing. Add the rice and saute, stirring frequently, until light golden, about 10 minutes.

Stir in the garlic and two-thirds of teh minced jalapenos. Cook until fragrant, about 15 seconds,. Stir in teh pureed tomato mixture, broth, tomato paste, and 1 1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and teh liquid is absorbed, 30 to 35 minutes, stirring well after 15 minutes.

'Fluff the rice with a for. Fold in the cilantro and remaining jalapenos. Season with salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user VPEMPEK.






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