{"id":389,"date":"2008-11-02T15:51:52","date_gmt":"2008-11-02T22:51:52","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=389"},"modified":"2009-01-31T20:28:59","modified_gmt":"2009-02-01T03:28:59","slug":"mexican-rice","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/mexican-rice\/","title":{"rendered":"Mexican Rice"},"content":{"rendered":"

Serves 6-8 as a side dish.\u00a0\u00a0 \t\t\t\t\t\t\tPublished September 1, 2004. <\/em><\/p>\n

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Because the spiciness of jalape\u00f1os varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot’s depth is less important than its diameter; we’ve successfully used both a straight-sided saut\u00e9 pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.<\/p>\n

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Ingredients<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
2<\/td>\nripe tomatoes (about 12 ounces), cored and quartered (or 1 14.5oz can of tomatoes, undrained)<\/td>\n<\/tr>\n
1<\/td>\nmedium onion , preferably white, peeled, trimmed of root end,and quartered<\/td>\n<\/tr>\n
3<\/td>\nmedium jalape\u00f1o chiles<\/td>\n<\/tr>\n
2<\/td>\ncups long grain white rice (or long-grain brown rice, BUT SEE BOLD NOTES)<\/strong><\/td>\n<\/tr>\n
1\/3<\/td>\ncup canola oil<\/td>\n<\/tr>\n
4<\/td>\ncloves garlic , minced or pressed through a garlic press (about 4 teaspoons)<\/td>\n<\/tr>\n
2<\/td>\ncups low-sodium chicken broth (or vegetable broth) (2 1\/2 cups for brown rice)<\/strong><\/td>\n<\/tr>\n
1<\/td>\ntablespoon tomato paste<\/td>\n<\/tr>\n
1 1\/2<\/td>\nteaspoons table salt<\/td>\n<\/tr>\n
1\/2<\/td>\ncup minced fresh cilantro leaves<\/td>\n<\/tr>\n
1<\/td>\nlime , cut into wedges for serving<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h4>\n
    \n
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalape\u00f1os and discard; mince flesh and set aside. Mince remaining jalape\u00f1o, including ribs and seeds; set aside.<\/li>\n
  2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1\/2 minutes. Shake rice vigorously in strainer to remove all excess water.<\/li>\n
  3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided saut\u00e9 pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalape\u00f1os; cook, stirring constantly, until fragrant, about 1 1\/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. (FOR BROWN RICE: 1 1\/4 to 1 1\/2 hours, stirring well after every 30 minutes.)<\/strong><\/li>\n
  4. Stir in cilantro and reserved minced jalape\u00f1o with seeds to taste. Serve immediately, passing lime wedges separately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Serves 6-8 as a side dish.\u00a0\u00a0 Published September 1, 2004. Because the spiciness of jalape\u00f1os varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[22,23],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=389"}],"version-history":[{"count":3,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389\/revisions"}],"predecessor-version":[{"id":503,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/389\/revisions\/503"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}