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Homemade Spanish Rice

Baked Homemade Spanish Rice

Baked Homemade Spanish Rice That Is Delicious
Print Recipe Pin Recipe
Cook Time 55 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings

Equipment

Ingredients
  

  • 2 Tomatoes cored and quartered or use 1 jar of home canned Tomatoes
  • 1 onion, chopped coarse
  • 3 jalapeno chilies, stemmed, divided can adjust to how spicy you like
  • 1/3 cup vegetable oil
  • 2 cups long-grain white rice, rinsed
  • 3-4 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 1 tbsp tomato paste
  • 1 1/2 tsp table salt
  • 1/2 cup minced fresh cilantro

Instructions
 

  • Heat oven to 350 degrees.
    Process tomatoes and onion in food processor until smooth, about 20 seconds
    Transfer into 4 cup measuring cup and spoon off any extra to make mixture measure 2 cups.
    Remove seeds and ribs from jalapeños and discard; mince flesh and set aside
    If you like spicy only remove the seeds from 2 jalapeños and leave one with seeds.
    Heat oil in dutch oven over medium-high heat for 2 minutes
    Drop 3 or 4 grains of rice into oil; if grains sizzle, oil is ready to use. Add rice and cook, stirring frequently, until light golden and translucent, 8-10 minutes.
    Reduce heat to medium. Add garlic and 2 seeded jalapeños and cook, stirring constantly, until fragrant about 2 minutes.
    Stir in tomato-onion mixture, broth, tomato paste, and salt and bring to a boil. Cover; transfer pot to oven; and bake until liquid is absorbed and rice is tender, 30-40 minutes, stirring well after 15 minutes.
    Remove port from oven and fold in cilantro. Add in last jalapeños with seeds. Serve with fresh lime wedges.
Keyword baked rice, chicken and rice, homemade cream of mushroom soup, homemade rice, mexican rice, rice, spanish rice
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