Mexican Rice

This delicious rice goes perfectly with the Refried Back Beans recipe. They use some of the same ingredients so it makes them a great pair.

adapted from a recipe in Cook's Illustrated

Mexican Rice

2 large onions, peeled and quatered
1 small can of tomato paste
1/2 cup water
2 jalepeños, minced
2 cups of long grain brown rice
1/4 cup + 1tbs of canola or sunflower or safflower oil
4 med sized garlic cloves minced or pressed (aprox 4tsp)
2 cups of vegetable broth
1/2 tsp of salt
1/2 cup minced fresh cilantro
1 lime, cut in wedges

Heat oven to 350 degrees. In food processor, puree onions with all but one tbs of the tomato paste, and 1/2 cup water. Note: If you do not have a food processor or blender, just mix the tomato paste with the water to form a sauce and add the onion, finely minced. You should have around two cups of liquid.

Remove seeds and ribs from 1 jalepeño and mince. Mince the two remaining jalepeños, seeds and all, and set asside. Note: If you prefer a less spicy dish, remove the seeds and ribs from all the jalepeños.

Place the rice in a strainer (fine enough so that the rice does not esacpe) and rinse under cold water for about a minute (the water should be clear). Shake vigorously to get rid of the excess water.

Heat the oil on med-high in a heavy, large (12 inch) dutch oven or other pan that is oven safe (No plastic handles! If you don't have a pan that is oven safe, use it on the stove top and have a casserole or other lidded baking dish that is large enough ready and transfer to this when the pan goes in the oven in the next step.) Drop a few grains of rice into the oil, when they sizzle, the oil is ready. Add the rice and stir fry until golden,(but not brown) about 7 minutes. Reduce heat to medium, add garlic, and all but a couple of tsp of jalepeños, and cook stirring constantly until fragrant about 1 minute. Add the onion tomato puree, broth, remaining tomato paste, and salt.
Bring to a boil.

Once the liquid has come to a boil, cover the pan and put in the oven. Bake until the liquid is absorbed and the rice is tender, stirring once after 15 minutes, usually about 40 minutes TOTAL, but it is best to check after 30 minutes. Stir in the reserved jalepeño and the cilantro. Serve with lime wedges.