Wednesday, April 24, 2013

Great Mexican Rice and Chicken

   I'm not a huge fan of Mexican food, and have never really found a Mexican rice recipe I could say I loved.  Until I found this one.  Its packed with flavor!  Most Mexican food tastes the same to me, but this is definitely different.  It takes a little longer to make than normal, but every step is worth it!  Give it a try! 
 Mexican Rice. Photo by French Tart
Mexican Rice
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime


Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Mexican Chicken
   Dark meat from chicken legs.  Or you could use boneless thighs.  
   Soy Sauce
   Sazon Goya Mexican seasoning
   Taco seasoning  
   Cut raw meat from chicken legs into small chunks. Or cut boneless thighs into small chucks.  Cut an onion in half, then slice each.  Chop jalapenos.  (We like a lot!)  Stir fry the meat, onions, and jalapenos in a small amount of oil in a skillet just til meat is done.  Don't overcook it!  While its cooking add a few squirts of soy sauce, a good sprinkling of Sazon Goya (find it at walmart with the Mexican food), and some taco seasoning.  
   I know there are no measurements to this recipe, but I actually just threw it all together one day and it happened to turn out pretty good.  This chicken is great with burritos, refried beans, and the Mexican Rice.  Add some chopped lettuce and sour cream and you have a wonderful Mexican dish!

  * If you like Chinese, just omit the Mexican seasonings and jalapenos, and add some chopped raw ginger.  Stir fry some Veggies, mix in this chicken mixture and add your favorite Chinese sauce.  !  Oh YUM!!! Now Chinese is MY thing!!!  :)

And this is for you, Mom.   Christian LOVES the hats!  He ran around for the longest time wearing both his and Audra's!  Thanks!  You really went to a lot of work!

1 comment:

  1. Seth is a real hat fan too. His and Brina's are on the way, Mom said. I will have to take pictures too. It will not matter one bit to him that we live on the equator!