Mexican Rice

Often rice is considered just a filler in a dish. I have a friend with 3 teenage boys who makes plain rice with every dinner no matter what she is serving just so they will get full. But how do you take rice from filler to fantastic? I've found it starts with toasting the rice. It takes a little more time but the end result is well worth it. Actually, this rice is quite easy to make. You definitely need to cook it in a pot that is oven-safe and has a lid. 

Mexican Rice

makes about 7 cups

1/3 c oil

2 cups white rice (I like Botan Calrose)

1 jalapeño, seeded, ribs removed, and minced

3 tsp minced garlic

1 tsp salt

2 c broth

1 1/2 cups tomato base (I most often use V8 but add a little El Pato in the yellow can to it if I'm feeling spicy)

1 cup frozen peas (optional)

2 T lime juice

1/2 cup minced fresh cilantro

1. Preheat oven to 350-degrees. Heat oil over medium in large dutch oven or other oven-safe pot. Meanwhile rinse the rice until the water runs clear and drain it very well. Once oil is shimmering, add the rice and cook until golden, stirring occasionally. Do not continue to the next step until the rice is quite toasted and golden.

2.  Add jalapeños and garlic, stirring constantly until fragrant, about 30 seconds. Add broth, tomato base, and salt and raise heat to medium high. Once the mixture begins to boil, cover and bake for approximately 25 minutes. Remove halfway through and stir well. If you would like peas, add them at the halfway point.

3. Remove from oven when almost all liquid has been absorbed. Fluff with fork while adding cilantro and lime juice.

LEFTOVER ALERT!! Don't worry about making too much. Use 2-3 cups of leftover rice in my Tortilla Soup recipe.