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Epicurious

Mexican Rice

4.6

(121)

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Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 tablespoon olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 tablespoon minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 teaspoon salt
Cilantro Dressing

Preparation

  1. Step 1

    Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.

    Step 2

    Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

TagsMexicanLatin AmericanRiceRice & GrainsSerrano ChileChileVegetableCilantroHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianFood ProcessorBon Appétit
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