Name: Tex-Mex Rice
Total time: 1 h 15 min
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 1 (14.5-ounce) can diced tomatoes; 1 1/2 cups long grain white rice; 1/4 cup vegetable oil; 1 onion, chopped fine; 1 poblano chile (see note), seeded and chopped fine; 2 jalapeño chiles , seeded and chopped fine (see note); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 1/2 cups low-sodium chicken broth; Salt

Why This Recipe Works

Rinsing the rice was a crucial step when making our Tex-Mex Rice, as it yielded fluffier rice. Tasters preferred canned diced tomatoes, since their flavor is more concentrated than that of fresh tomatoes. Instead of water, we simmered the rice in a puree of canned whole tomatoes tempered with chicken broth. To add heat and flavor, we stirred chopped jalapeño and poblano chiles in with chopped onion before toasting the rice.

Before You Begin

Can’t find poblanos? Use an Anaheim chile or a green bell pepper combined with an extra jalapeño instead. For more heat, leave the ribs and seeds in the jalapeños.

Instructions

RINSE RICE Process tomatoes in food processor until smooth; set aside. Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.

SAUTÉ AROMATICS Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, poblano, and jalapeños and cook until softened, about 5 minutes; reserve ¼ cup pepper mixture. Stir rice, cumin, and oregano into pot and cook, stirring frequently, until rice is deep golden, 5 to 6 minutes.

SIMMER RICE Add broth, processed tomatoes, and 1 teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat and stir in reserved pepper mixture. Cover and let stand for 10 minutes. Fluff with fork and season with salt. Serve.