Feelin' Mexican?

Hey, Everyone! So, I thought that I'd add my 2 Dollas and Fitty Cents to this cool new blog thing and share this awesome new recipe that I found for Mexican Rice. As simple as its sounds, can I remind you that my BF is Mexican (among other things) and 99% of his family functions they serve homemade Mexican food. So, I feel like there's more pressure for me to make Mexican food as 'muy bueno' as I can. Ha. So, I've had a recipe from a Hispanic friend in the past that didn't seem to work out well because there were just too many steps and it took too dang long. I recently found this one online and it received hundreds of reviews with 5 stars with not much work or ingredients. I gave it a try and it was friggen delicious! I've even tried different ones from the Food Network in the past and this one really tastes the most authentic with the most flavor, too. How exciting, I know!! So, here it is and I hope you guys try it soon. Don't be fooled by the bajillion steps in the instructions, it was really easy! Let me know how it goes, believe me if I can get it in one try then you definitely can, its Fool-Proof! Serve it along side enchiladas like I did or your classic taco/burrito night...it'll add that extra oomph to your meal and make your taste buds dance 'La Cocoracha'! Enjoy!
-Kristine =)

P.S. That is not an actual picture. Your Mexican Rice will look BETTER!... and more recent =) Hey, it was the only thing I could find on Google that looked like the real thing!

Ingredients

2 ounces tomatoes, very ripe and cored (You can also use one regular size can of whole tomatoes, like I did)
1 medium white onion
3 medium jalapenos (adjust to your taste)
2 cups long grain white rice
1/3 cup canola oil/vegetable oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Instructions

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender ( I used my Magic Bullet) until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. 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.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) 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.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. 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. (I do not own a dutch oven, so I kept it on low on the stove for the duration and rice turned out great.)
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

*Edited 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
*Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.