Mexican Rice With Charred Tomatoes Chiles And Onion Recipes

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MEXICAN RICE WITH CHARRED TOMATOES, CHILES, AND ONION



Mexican Rice With Charred Tomatoes, Chiles, and Onion image

Make and share this Mexican Rice With Charred Tomatoes, Chiles, and Onion recipe from Food.com.

Provided by cellogirl2

Categories     White Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 medium ripe tomatoes, cored (about 12 oz.)
1 medium white onion, peeled and halved
6 medium garlic cloves, unpeeled
3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
2 cups long-grain white rice, rinsed
1/3 cup canola oil
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat for about 2 minutes.
  • Add tomatoes, onion, garlic, and halved chiles and toast the vegetables, using tongs to turn them frequently, until softened and almost completely blackened, about 10 minutes for the tomatoes and 15 to 20 minutes for the other vegetables.
  • When cool enough to handle, trim the root ends from the onion and halve each piece.
  • Remove the skins from the garlic and mince.
  • Mice the jalapenos.
  • Adjust an oven rack to the middle position and heat oven to 350°F.
  • Process the toasted tomato and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
  • Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off any excess so that the volume equals 2 cups.
  • Follow the recipe for Mexican Rice from heating the oil in the pan or Dutch oven, adding the toasted minced jalapenos and garlic along with the pureed tomato mixture.

Nutrition Facts : Calories 372.3, Fat 13.2, SaturatedFat 1.1, Sodium 633.6, Carbohydrate 56.9, Fiber 2.3, Sugar 2.8, Protein 7

MARIA'S MEXICAN RICE



Maria's Mexican Rice image

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Provided by viv85e

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g

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