Mexican rice recipe

Traditional Mexican rice is a cornerstone of Mexican cuisine, and it’s easy to understand why: Nutty, tender rice is perfectly complemented by plenty of aromatic ingredients, and the dish has an appealing grassy spice from fresh chiles. The rice is usually fried until golden, which gives it its signature nutty flavor; tomatoes, onions, garlic, and chicken broth add complexity and savory flavors. But many versions we tried turned out soupy, oily, or one-note. We wanted a version with clean, balanced flavor and tender rice that wasn’t greasy or watery. Traditionally, the liquid component in this dish is a mix of chicken broth and pureed fresh tomatoes; we settled on equal parts of each for the most balanced flavor. For an appealing red color we added tomato paste, which, although nontraditional, boosted flavor as well. Rather than deep-frying the rice, as some recipes suggested, we sautéed it in a smaller amount of oil; cooking the rice until golden helped develop deep, toasty notes. Moving the Dutch oven from the stovetop to the even heat of the oven ensured that the rice cooked uniformly. A bit of fresh cilantro, jalapeño, and a squeeze of lime juice provided brightness and complemented the rich rice. To make this dish vegetarian, substitute vegetable broth for the chicken broth.