%20%7C%20Cookbook%20author%20Marcela%20Valladolid%20serves%20this%20simple%20rice%20with%20tamales%2C%20and%20it's%20delicious%20with%20grilled%20meats%20and%20stews%2C%20too.%20If%20you're%20used%20to%20making%20rice%20in%20a%20pot%2C%20you'll%20be%20intrigued%20by%20this%20frying-pan%20method.%20We've%20adapted%20her%20recipe%20in%20Mexican%20Made%20Easy%20(Clarkson%20Potter%2C%202011).){kind=link}
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).
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.