Photo: Thomas J. Story
Cookbook author Marcela Valladolid serves this simple rice with tamales, and it's delicious with grilled meats and stews, too. If you're used to making rice in a pot, you'll be intrigued by this frying-pan method. We've adapted her recipe in Mexican Made Easy (Clarkson Potter, 2011).
Serves 4 to 6 (makes 4 1/2 cups)
1. Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
2. Heat oil over medium-high heat in a large frying pan. Add the onion and sauté until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.
3. Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.
4. Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.