O melhor arroz mexicano que você vai comer (sem glúten)

Ingredientes

• 1 (14.5 ounce can) diced fire roasted tomatoes
• 1 white onion, coarsely chopped
• 1/4 cup canola oil
• 2 cups long grain white rice, rinsed well
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeds removed and minced (use 2 jalapeños if you want to make it spicy)
• 2 cups chicken stock
• 2 cubes gluten free chicken bouillon
• 1 tablespoon tomato paste
• 2 teaspoons kosher salt
• 1/2 cup fresh cilantro, chopped
• lime wedge, for serving

Modo de preparo

1. 1

   --- step 1 ---

2. 2

   Preheat oven to 350 degrees.

3. 3

   --- step 2 ---

4. 4

   In a blender, add canned diced tomatoes and chopped onion, blend until smooth. Reserve 2 cups of tomato-onion puree and discard any extra (there shouldn’t be much leftover if any). Set aside.

5. 5

   --- step 3 ---

6. 6

   In a measuring cup, add 2 cups of chicken stock and chicken bouillon, stir to dissolve. Set aside.

7. 7

   --- step 4 ---

8. 8

   Heat canola oil in an oven-proof deep skillet or dutch oven over medium-high heat. Add rice and cook, stirring frequently, until it turns light golden brown and becomes semi-translucent, about 6 to 8 minutes.

9. 9

   --- step 5 ---

10. 10

    Reduce heat to medium and add garlic and jalapeño. Cook, stirring constantly for 1 minute.

11. 11

    --- step 6 ---

12. 12

    Add in tomato-onion puree, chicken stock with chicken bouillon, tomato paste, and kosher salt. Bring to a boil.

13. 13

    --- step 7 ---

14. 14

    Cover skillet with lid and transfer to the oven. Bake for 30 to 35 minutes, stirring once after 15 minutes. All the liquid will have absorbed and rice will be tender when done.

15. 15

    --- step 8 ---

16. 16

    Remove skillet from oven, fluff lightly with a fork, and fold in chopped cilantro. Serve with a wedge of lime.