|Source:||Kristen J. Gough, adapted from The America's Test Kitchen: Family Cookbook|
Make any night a Mexican food celebration with this yummy family side dish rice recipe, adapted from The America's Test Kitchen: Family Cookbook. Read more about Mexican rice in the Metro Parent Crumbs blog.
|Prep Time:||20 minutes|
|Cook Time:||About 23 minutes|
|Number of Servings:||6-8|
|Ingredients:||2 10-oz. cans sliced tomatoes and green chiles
1 small onion, peeled, quartered
1/3 cup vegetable oil
2 garlic cloves
2 cups chicken broth (or water)
1 tsp. salt
fresh cilantro (optional)
3/4 cups peas (canned or frozen, thawed optional)
|Directions:||1. Preheat the oven to 350 degrees.
2. Rinse the rice with water to remove the starch.
3. On the stovetop in a heavy-bottomed pan, bring the oil to a medium-high heat.
4. Add the rice and cook until no longer translucent (about five minutes).
5. In a blender or food processor, mix the tomatoes, salt, onion and garlic.
6. Carefully pour the tomato puree into the rice; cook for three minutes, then add in the chicken broth.
7. Bring the rice mixture to a boil and then place it in the oven for 20 minutes. (Alternatively, you can cook the rice on the stovetop.)
8. Remove the rice from the oven, checking to make sure all of the liquid is absorbed. Add in the peas and cilantro and fluff with a fork.