Mexican Rice

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filed under Side Dishes

Side Dishes
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 151 (8% DV)
Fat: 7g (11% DV)
Carbohydrates: 19g (6% DV)
Protein: 2g (4% DV)
Ingredients:  Makes 8 servings
1  can
2  cups
2  cups
1  tablespoon
1-1/2  teaspoons
1/4  cup
14  teaspoons

Tip: For nutritional information on all the ingredients in Mexican Rice just click on each ingredient name. Then adjust the serving size for any Mexican Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1.5 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. DO NOT SKIP THIS STEP. Heat oil in heave bottomed oven-safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat 2 minutes. Drop a few grains in and if they sizzle then it is ready. Ad rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and cooking, stirring constantly until fragrant, about 1.5 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high and bring to a boil. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes. Squeeze juice of lime over rice and stir before serving.
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