Arroz a la Mexicana Perfect Mexican Rice - Italian plum

Method

• Add the onions and tomatoes into a food processor.
• Process until well pureed.
• Measure out 2 cups of tomato and onion puree and set aside.
• Put the rice in a strainer and rinse thoroughly until the water runs completely clear.
• Drain rice as much as possible.
• Remove the ribs and seeds from the jalapeno peppers (a grapefruit spoon does a great job.
• Slice the peppers into a fine dice.
• Set aside 1/4 of the diced jalapeno pepers for adding once the rice finished cooking.
• If you like extra spicy add some of the membrane and seeds from the jalapeno peppers.
• Use the rest for adding to the rice.
• Preheat your oven to 350F (180C) F, 325F for a convention oven.
• In a large wide high sided oven-safe saute pan (with a tight fitting lid) or an oven-safe pot with lid (a dutch oven works well make sure to adjust the racks in your oven to accomodate).
• Heat the oil over medium-high heat for a minute or two, you want to get the oil hot.
• To test if the oil is ready, add a few kernels of rice, if they're sizzling nicely the oil is hot enough.
• Add the rice, stirring thoroughly to coat all of the rice.
• Continue stirring and cooking for 8 minutes, or until the rice has begun to lightly brown and it well toasted.
• This will develop a nice roasted flavor.
• Add the jalapeno peppers, saute for a minute.
• Add the garlic and saute another minute.
• Add the tomato and onion mixture.
• Stir together.
• Add the vegetable or chicken stock, the tomato paste and salt to taste.
• Bring to a boil, give it a few stirs now then.
• Cover tightly and place the whole pot in the oven.
• Cooking rice in the oven guarantees perfectly cooked fluffy rice and completely avoids any risk of scorching the rice.
• Bake for 15 minutes.
• Remove from oven, stir and return for another 15 minutes.
• Make sure you are careful the pot handle will be hot.
• The reason for this extra step is to mix any of the tomato mixture that will rise to the top and ensure perfectly evenly cooked rice.
• Remove from the oven and let rest for 5 to 10 minutes.
• Stir in the remaining jalapeno peppers (add seeds for extra spice) and the fresh chopped cilantro.
• Serve with wedges of lime.
• Refrigerates well keeping for several days if tightly covered and is quick and easy to reheat in the microwave.
• Prepare this rice on the weekend and it provides a side dish for meals later in the week.