Mexican Rice

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I finally got to cook something new that's worth writing about. I have two twelve-year-olds staying with me for the Easter holidays, my nice N. and her friend L. We've been out and about a lot over the last week (Wales, Chester Zoo, Tatton Park and London) and today we decided that we needed a little rest day, just playing games and going for a little walk in the sunshine. That means I get some time to blog.

After making Easter nests and an egg colouring session yesterday afternoon, I decided to make tacos and Mexican rice for dinner for which my friends E. and JM. joined us. I had never really tried making my own Mexican rice, but have always liked it in restaurants. Looking at the recipe, it seemed a bit long, but it was actually quite easy and since it is mainly cooked in the oven, once it was all put together it was very little work.

Happy Easter to all of you!



Mexican Rice (serves 8 as a side)

400gr tinned chopped tomatoes
1 medium onion, roughly chopped
3 medium jalapeno peppers or canned jalapenos
2 cups long grain white rice
Sunflower oil oil
4 garlic cloves, minced
2 cups chicken stock
1 1/2 teaspoons salt
1/2 cup fresh coriander, chopped
1 lime , juice of

Preheat your oven to 170C/350F.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. This should make two cups.

De-seed and finely chop the jalapeno peppers. If you're using canned/pickled jalapenos, just chope them.

Put your rice in a fine sieve or colander and rinse thoroughly for about 2 minutes. The water should run clear after that time which means that the excess starch is removed. Cover the sieve/colander and shake well to remove any rest starch still in the rice. This is really important so that the rice is fluffy in the end and not sticky.

Heat some oil in heavy bottomed ovenproof pan with tight fitting lid over medium high heat about 2 minutes. The oil should sizzle when you drop in a few rice grains. Add the rice and stir fry until the rice is light golden and translucent. This takes about 6-8 minutes.

Reduce heat and add garlic together with 2/3 of the chopped jalapenos and cook, stirring constantly for about 1 1/2 minutes.

Add the chicken stock, the pureed tomato/onion mixture and salt. Increase heat to and bring to a boil.

Cover the pan and place it in the middle of your oven to bake until the liquid is absorbed and the rice is tender. That should take about 30-35 minutes. Stir once after 15 minutes. (I forgot and it still worked fine.)

Add the rest of the jalapeno, the chopped fresh coriander and the lime juice.