Mexican Spicy Rice
6 servings
65 minutes
Spicy Mexican rice is a fragrant, rich dish that beautifully conveys the spirit of Mexican cuisine. Its roots trace back to the traditions of local cooks who combine simple ingredients with vibrant spices to create a true explosion of flavors. Tender long-grain rice soaked in rich tomato sauce gains depth from chicken broth and the spiciness of jalapeños. The flavor is complemented by the freshness of cilantro and lime, providing a balance between spiciness and lightness. It is perfect as a standalone dish or as a side to meat and vegetables, especially when paired with traditional Mexican snacks.
1
Preheat the oven to 180 degrees. Peel the onion and cut it into 4 parts, also cut the tomatoes into quarters after removing the core. In a food processor, chop the onion and tomatoes into a puree - it should yield about 2 cups.
- Onion: 1 head
- Tomatoes: 2 pieces
2
Heat oil in a thick-walled pan over medium heat. Add rinsed and dried rice and fry it, stirring frequently, for about 10 minutes.
- Vegetable oil: 0.3 glass
- Long-grain rice: 2 glasss
3
Remove the seeds and finely chop 2.5 jalapeños and mince the garlic. Add them to the rice and sauté for 15 seconds. Then add the onion and tomato puree, chicken broth, tomato paste, and salt. Bring to a boil and cover with a lid. Place the pot in the oven for 30-35 minutes, stirring the rice once halfway through. The rice should absorb all the liquid and become soft.
- Jalapeno pepper: 3 pieces
- Garlic: 4 cloves
- Onion: 1 head
- Tomatoes: 2 pieces
- Chicken broth: 2 glasss
- Tomato paste: 1 tablespoon
- Salt: 1.5 teaspoon
4
Fluff the rice with a fork. Chop the remaining jalapeño and cilantro and add them to the rice. Season with pepper and serve with lime wedges.
- Jalapeno pepper: 3 pieces
- Cilantro: 15 g
- Ground black pepper: to taste
- Lime: 2 pieces
