Mexican Rice (Step by Step Pics)

Mexican dishes are loved by my family and this mexican rice is one of my kids favorite too.We first had this rice at a mexican restaurant(after reaching US) and we really liked the flavors.The rice tastes similar to tomato rice flavored with chicken broth.But recreating it at home was a big question to get the perfect restaurant style.I tried a few recipes wherein they used diced tomatoes but that didn't give a perfect texture of the restaurant one.Frying the rice in oil like we do for biriyani is an important step to get a non sticky rice.Finally,I ended up getting in these final measurements that worked just fine for me.However,restaurants use tomato paste and canned tomatoes that have a darker color and gives a nice color to the rice when cooked.Fresh tomatoes don't yield that bright color when cooked but flavor wise tastes great.This is a simple quick fix rice that we don't need any sides and love it just like that !!

Preparation time ~15 minutes
Cooking time~ 35 minutes
Recipe source~here
Serves ~ 4 adults small servings
Ingredients
*white long rice 2 cups
tomatoes 2 big (2 cups puree)
white onion 1 medium sized
*tomato paste 1 tbsp
jalapeno peppers deseeded 3
garlic cloves 4 minced
chicken broth/vegetable broth 2 cups
*water 1.5 cups
salt to taste 1 tsp
oil 1/3 cup
cilantro half cup chopped

Method

• Wash and cut the tomatoes,add to a blender.Add the chopped onions and blend together to a smooth paste.The puree shouldn't be less than 2 cups.
• Wash the rice under running water a few times to remove excess starch.Drain water and leave aside.
• Heat oil in a thick bottomed pan and add the rice.Saute the rice until nicely browned on low flame(takes about 6-7 minutes).

• Add in the minced garlic and jalapenos(green chillies).Saute again for 2 minutes.Now add in the broth(chicken/vegetable) and add the pureed tomato mixture(2 cups),water(1.5 cups),salt and tomato paste(if using).Mix well and bring to a boil.
• Lower the flame and cook covered for 20-25 minutes(stir in between once or twice to check the water content and to prevent the rice from sticking to the bottom of the pan).
• Check the rice if done and switch off flame.Add in chopped cilantro to garnish.
• Serve warm with lemon wedges.

NOTES
* Traditionally they use white rice and so used that instead of basmati rice but you can always use brown rice or basmati rice as per tastes.But remember to alter the amount of water as per your rice.
* I personally don't like tomato paste and so don't buy.I used pizza sauce instead which works fine and has oregano in it.
* You can add cumin or oregano too to suit your taste buds.
* You can even add corn,peas or diced carrots to make it taste like a pilaf(pulao) style.
* I used chicken broth but you can always use vegetable broth if you are a vegetarian.
* I have used 1.5 cups of water as my family loves the rice well cooked.But you can always add 1 cup water and check in between for the cooking.This may also vary with the type of brand and variety.
* I used regular Indian green chillies and so used 4 chillies.But if using jalapenos,then modify as per tolerance.
* You can sautee the onions along with garlic and leave it just like that,tastes good too.But here when we had in restaurants,they had no visible veggies in it and so I pureed them to recreate the original flavors.