Ingredients
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1 cup long grain white rice
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1 1/2 cup chicken broth
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1 can diced tomatoes (14.5 oz)
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1 cup white onion, finely chopped
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1 small serano chili pepper, finely chopped (use jalepeno instead for a little more kick)
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1 clove garlic, minced
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3/4 tsp sea/kosher salt (can use table salt at half the amount)
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2 tbsp vegetable oil
Cooking Instructions
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1
Place rice in a bowl, cover with cold water, swish around, and drain in a colander. Repeat until water runs clear. You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
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2
Let rice sit in colander to drain/dry for at least 20-30 minutes. I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
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3
Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
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4
Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat. When hot, add rice and cook for 2-3 minutes, stirring constantly.
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5
Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
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6
When rice starts to turn golden in color, add the puree mixture. Note that it will steam and may spatter a bit when added.
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7
Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
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8
Add chicken broth and salt. Bring to a boil.
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9
Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
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10
Uncover, fluff rice, and let stand for 5-10 minutes.
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