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1
For this quantity you will need a flameproof pan about 4 inches (10cm) deep and 9 inches (23cm) across.
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2
Pour hot water to cover over the rice and let soak for about 5 minutes.
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3
Strain, rinse in cold water, and strain again.
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4
Be sure to shake the strainer well to remove any excess water.
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5
Do not do this step ahead of time or the rice will become too damp.
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6
Heat the oil in the pan and stir in the rice-it should sizzle as it touches the oil.
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7
Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes.
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8
Tip the pan to one side and drain off the excess oil.
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9
Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth.
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10
Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
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11
Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed-airholes will probably form.
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12
Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more.
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13
Set aside, still covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
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14
When serving, gently stir the rice from the bottom with a fork because the seasonings tend to sink to the bottom.
