| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups unconverted long grain rice
- 8 ounces tomatoes, roughly chopped with the skin on
- 1/2 small onion, finely chopped
- 1 clove garlic, coarsely chopped
- 1/3 cup vegetable oil, chicken fat, or lard
- 3 1/2 cups light chicken broth
- 1/2 medium carrot, cut into 1/4 inch dice
- 1/2 zucchini, cut into 3/8 inch dice
- 1/2 cup chopped poultry hearts and gizzards (optional)
- 3/4 teaspoon salt
Instructions
- In a large bowl, combine the rice with enough very hot tap water to cover. Stir and let sit for about 10 minutes. Drain, rinse in cold water, and drain again, shaking thoroughly. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary. Set aside.
- In a large heavy saucepan, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes. Do not let it scorch. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed. Add the chicken broth, carrots, zucchini, and giblets, if using. Stir in the salt and reduce the heat to medium low. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell. Just before serving, turn the rice over from the bottom so that the juices are redistributed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 351 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 21 mg |
| Sodium | 505 mg |
Reviews
Great rice! Everybody loved it. Full of flavor.
I tried to keep this healthy by using vegetable oil and I leaving out the chicken parts. This did not have a lot of flavor. My kids will generally eat bland food. They would not touch this.
I think some green peppers may have helped and maybe more cumin and chili powder.
I didn’t use the zucchini or the gizzards but added cilantro and fresh jalapenos at the end and it was excellent! The person before me said it didn’t have flavor and I we suggest to them that maybe the type of chicken stock they used may have influenced the flavor or lack thereof. Ours was great! The kids loved it too!
Either I didn’t make it right or it has zero flavor. I went back and reviewed the directions after I made it to make sure I didn’t miss anything and from what I found I didn’t. Just by looking at the ingredients you can see it has little seasoning for flavor. I even added cumin and hot sauce to try and spice it up but I didn’t seem to help. Would not make again
Delishhhhhhhhhhhhh!! Kids loved!!
I left out the zucchini and carrots and added a couple big shots of my favorite hot sauce to the tomato mixture and stirred in a good amount of chopped cilantro before serving. It was a perfect side for fish tacos.
This was the very first time I attempted to make mexican rice and I have to say I’m very impressed at how simple and great this is.
No one liked this one.
I don’t have a lot of experience cooking, but this rice turned out fantastic the first time I tried. I just about tripled the recipe because I was making it for about 10 people. It was a hit! Zucchini wasn’t available at the time, but it’s delicious without it too.
very authentic mexican rice, just like you would get in a restuarant.