Recipes

Ingredients

• 10 small or 7 large whole peeled tomatoes
• 1 medium onion, peeled and chopped in small pieces
• 2 cups of chicken broth
• 1 teaspoon of sea salt
• 1/3 cup of cooking oil (such as canola or olive oil)
• 2 cups of long-grain white rice
• 1 to 2 chili peppers, such as jalapeño or serrano, seeded and minced 
• 4 garlic cloves, pressed
• 1/4 cup finely chopped cilantro

(Servings for 6 to 8 people )

Instructions

Place the tomatoes and onion in a blender or food processor and puree them until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken broth, and salt. Bring liquid to a boil over medium heat.

Meanwhile, heat the oil in a heavy deep saucepan on medium to medium-high heat. When the oil is very hot, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, for about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until the liquid has evaporated and rice is done, for about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro, fluff gently with a fork and enjoy.