Authentic Mexican Rice

Do you pin? I love to pin, and I love Pinterest. Another thing I love is seeing what other people repin from me. I get the daily recap email, and I really like seeing what is getting everyone's attention. Usually it's something new, or something that is trending because of  holiday, football game, or who knows why.  The other reason I love these emails from Pinterest is sometimes it reminds me of a pin I had forgotten.

A while back, I pinned a recipe for Authentic Mexican Rice that was from O Taste and See. It really grabbed my attention since I love Mexican Rice and we have such a poor selection of options around here for Mexican, and as simple as it is, I love the rice served at Mexican restaurants.  And, almost everyday someone would repin that pin. Never a huge response, but steady. So it is always there in front of me, never letting me forget about it. Yup, it was destiny. I finally made it. Super simple, and ya know what? We loved it!

It was not spicy, so Truckin' Man loved it. Don't tell him, but next time I am going to add just a tiny bit of the jalapeno and see if he can't love it that way. If he doesn't like it, no worries, I'll take care of the whole recipe!

Authentic Mexican Rice (Source: O Taste and See)

14.5 oz can diced tomatoes
1 small onion, chopped
1 jalapeno pepper (optional)
2 cups long grain white rice
1/3 cup canola oil
4 garlic cloves, minced
2 cups chicken broth
1 1/2 tsp salt
Cilantro, optional

Preheat oven to 350 degrees.  Rinse rice in mesh strainer under running water, until water runs clear. Let rice stand in strainer for excess water to drain. Meanwhile, add tomatoes and onions to blender and process until smooth. Pour out exactly two cups of the mixture, add chicken broth if needed to measure two cups.  Mix with 2 cups of chicken broth, stir to combine. Set aside. Remove seeds and ribs from jalapeno, dice and set aside.

Over medium high heat, heat oil in dutch oven; add rice. Cook rice in oil until it is starting to turn golden, stirring often.  Reduce heat to medium, add garlic and jalapeno.  Continue stirring while the jalapeno and garlic saute, for a couple minutes.  Add tomato mixture and salt to rice, and bring to boil.  Cover dutch oven with lid, and transfer to oven. Bake for 15 minutes, then remove from oven and stir.  Bake for an additional 20 minutes, or until all liquid is absorbed. 

Remove from oven and let set for five minutes.  Serve with cilantro.

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