Mexican Rice

Apparently it's Mexican week at my house.  After I made the guacamole yesterday, I ended up going to dinner with my family to a Mexican restaurant.  Here is a recipe for Mexican Rice that makes a TON of rice, tastes way better than the stuff in the box, and only costs about $3.50 to make.  It's even cheaper if you make your own salsa!  This recipe is based on one from Cook's Illustrated.

Mexican Rice
Serves 6 - 8 as a side dish

2 cups long grain white rice
2 Tbsp. canola oil
4  cloves garlic, minced or pressed through a garlic press (about 4 tsp)
1 16-oz jar of medium salsa (My favorite brand is Herdez)
2 cups chicken stock (one can is almost 2 cups--you can make up the difference with a little water)
1 tsp. salt
Fresh cilantro and lime wedges for garnish (optional, but delicious)

Preheat the oven to 350F. 

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in an ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden, 6 to 8 minutes.

Reduce heat to medium, add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in salsa, chicken broth, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and serve immediately.  Pass the lime wedges at the table (or couch, if you're at my place).  Bask in the glow of appreciation.  Seriously, this stuff is goooood.

Enjoy!