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).
2 Roma tomatoes, cored
2 tablespoons vegetable oil
1 cup minced white onion
2 garlic cloves, minced
1 cup long-grain rice
1/4 cup canned tomato sauce
1 3/4 cups low-sodium or homemade chicken broth
1 serrano chile, cut in half lengthwise (seeded if you prefer a mild rice)
1 or 2 sprigs cilantro
1/2 teaspoon salt
How to Make It
Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
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.
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.
Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.
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