This tomato-based red rice is a popular side to serve with many Mexican dishes. It’s very easy to make ahead and reheat when you need to serve it.
Mexican Rice with Tomatoes and Jalapenos
- 1 (28 oz) can whole peeled tomatoes (if the tomatoes are in season use a couple of big ones, peeled and seeded – also add 1 tbsp. tomato paste)
- 1 medium onion, peeled and roughly chopped
- 2 cups chicken stock
- 1-1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/3 cup neutral cooking oil such as canola
- 2 cups long grain white rice
- 3 jalapenos, seeded and minced (save 1 jalapeno to mix in right before serving)
- 4 garlic cloves, minced
- garnish with fresh (or pickled) jalapeno slices and cilantro or parsley
- limes wedges for serving
Using a food processor or blender process the tomatoes and onion until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Reserve excess for another use. Stir in the stock, salt and cumin – bring to a boil.
If they are in season and the tomatoes are very ripe and juicy use 2 big ones or more; peeled and diced. Also add 1 tbsp. tomato paste for extra flavor and color.
Heat the oil in a heavy saucepan. Once the oil is sizzling add the rice and saute, stirring frequently until lightly toasted and golden about 6-8 minutes. Add the 2 jalapenos and cook for a couple of minutes. Add the garlic and cook for an addition minute.
Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until the liquid has evaporated and rice is done, about 15 minutes. Remove from heat and allow to rest for an additional 10 minutes. Add cilantro (optional) and the 1 jalapeno that is not cooked. Fluff gently with a fork, taste and adjust seasonings. Serve with lime wedges.
Comment: I found that cooking on top of the stove did not quite cook all of the rice. I would suggest baking the rice in a 350°F oven, covered, for about 30 minutes; stir after 15 minutes. Cook longer if needed.