The rice that usually comes alongside a burrito at restaurants has about as much flavor as a piece of cardboard. We wanted to taste the tomato.
Why This Recipe Works
Rinsing the rice was a crucial step when making our Tex-Mex Rice, yielding 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.
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