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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
about 3 1/2 cups salted chicken broth |
8 ounce(s) chopped tomatoes (1 1/2 cups) |
1 clove(s) garlic, roughly chopped |
1 1/2 cup(s) long-grain white rice |
salt to taste |
1/4 small white onion, roughly chopped |
1/3 cup(s) vegetable oil |
Directions:
1. Pour hot water over the rice and let it stand about 5 minutes. Drain rice and rinse well with cold water in a colander. Shake the colander and let drain a few minutes.
2. Heat the oil in a medium saucepan over medium to medium-high heat. Shake the rice once more to remove excess water, then add to pan and stir until all grains are covered in oil. Cook, stirring constantly, until rice begins to turn color, 5 to 10 minutes. Be sure rice does not stick to the pan.
3. Carefully tip the pan to drain out any excess oil, or drain rice in a sieve and then return rice to the pan.
4. Blend the tomatoes, garlic and onion in a blender or food processor until smooth. Add mixture to the rice and cook, stirring constantly, until mixture is fairly dry. Add broth. Taste and add salt if necessary. Reduce heat, cover pan and cook until all the liquid has been absorbed, about 15 minutes.
5. Remove pan from heat and let sit for 10 to 20 minutes during which the grains of rice will continue to expand.
6. Fluff with a fork and serve.
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