Mexican Rice
Serves: 4-6
  • 2 large tomatoes, cored and roughly chopped
  • 2 large shallots, peeled and roughly chopped
  • 2 cups long grain rice (such as basmati), rinsed and drained
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 2-3 large jalapeño peppers, washed and minced
  • 2¼ cups chicken or vegetable stock
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • cilantro, for garnish
  1. Preheat your oven to 325 degrees F. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
  2. In a large, heavy bottomed pot, add your ¼ cup of olive oil and heat over medium-high heat. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted. Add in the minced garlic and jalapeño peppers, and stir for 5 minutes or so, until fragrant. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt. Stir to combine and bring to a boil.
  3. When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges.
Recipe by The Crepes of Wrath at