Mexican Rice

This recipe is a great compliment to any Mexican meal.  Its easy to make and you can focus on cooking the rest of your meal while it bakes in the oven.

Mexican Rice

1 medium white onion
2  jalapenos, tops removed
1 can diced tomatoes with green chilies
 2 cups long grain white rice
 1/3 cup canola oil
 4 garlic cloves
 2 cups vegetable broth
 1 1/2 teaspoons salt
 1 tablespoon chili powder
 1 limes
 diced cilantro (optional)

Directions

1) Preheat oven to 350.

2) Process tomato, onion, garlic and jalapenos in a food processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups.
3) Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

4) Heat oil in heavy bottomed oven safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid (tin foil also works) over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

5) Reduce heat to medium and stir in broth, pureed mixture, chili pepper and salt. Increase heat and bring to a boil.
6) Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
7) Sprinkle cilantro on top and serve with a lime wedge.