I have searched for a good Mexican rice recipe for a long time. My search ended with a Saveur magazine recipe. Saveur articles feature cultural stories and recipes from around the world. In this instance the dish was featured in a Quinceañera feast (all over Latin America a girl’s 15th birthday is a major celebration). These are usually rustic dishes that don’t call for ingredients too difficult to find.
So here is a really good Mexican-style rice recipe from Saveur. I have been making it for 14 years. I make a batch and freeze portions for future meals.
Tomatoes, onion and garlic get a quick whirl in my mini food processor.
After toasting the rice, the pureed ingredients are added and cooked with the rice for a few minutes.
Add the broth and cook, undisturbed until the liquid barely covers the rice. Cover the pot and turn the heat to low. Cook for 20 minutes.
Keep the pot covered after cooking for at least 15 minutes before opening and tossing the rice.
Sopa de Arroz
8
servingsAdapted from Saveur magazine
Ingredients
2 cups long grain rice (such as Lundberg Family Farms)
3 very small ripe tomatoes, peeled and coarsely chopped
1/2 cup onion, coarsely chopped
1 garlic clove, peeled
2 tablespoons canola or vegetable oil
3 cups chicken broth
1 teaspoon fine sea salt
1/2 teaspoon mild chile powder, optional (it doesn’t add any heat to the rice but adds a nice color)
Directions
- Rinse rice well in a fine mesh colander until the water runs clear. Drain well. Set colander on paper towels to absorb water. Set aside.
- Place tomatoes, onion and garlic in a small food processor. Pulse until ingredients are pureed. You’ll want about 3/4 cup of tomato/onion/garlic puree. Set aside.
- Heat oil in a large, wide heavy-bottomed pot that has a tight-fitting lid over medium-high heat. I have a Cuisinart 5.5 quart pot I use. It’s wide and not too deep. This is preferable to a narrow, deep pot as the rice has more surface area to cook. Once the oil is hot add the rice and cook, stirring constantly with a wooden spoon until the rice is lightly golden, about 5 minutes or so. Be sure to keep stirring and don’t leave the rice unattended, it may burn. Turn heat down as needed.
- Remove the pot from the burner and add the tomato puree mixture. Turn the heat down to medium low. Place the rice back on the burner and continue to stir for about 2 minutes. Add the chicken broth and turn the heat up to high. Add salt (and chile powder if using). Give the rice one more stir and once the broth comes to a boil turn the heat down to medium – medium high (the broth should be bubbling). Cook the rice undisturbed and uncovered for about 7 minutes or until the liquid barely covers the rice and craters appear on the surface. Reduce the heat to low and cover the pot. Set your timer for 20 minutes.
- Once the rice is done, turn off the heat and leave undisturbed (do not open the lid) for at least 15 minutes. Take off the lid and fluff the rice with a fork.
Notes
- Transfer any leftovers to a container with a tight fitting lid. The rice freezes beautifully for several months.
- If your tomatoes are not very vibrant, feel free to add a few teaspoons of tomato paste when adding the broth.