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1
Combine the tomatoes, onion, garlic, and jalapeno in a blender and puree until smooth.
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2
You may need to poke the mixture with the handle of a wooden spoon while the blender is turned off to get the puree going.
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3
Heat the oil in a saucepan over medium-high heat.
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4
When the oil is hot, add the rice and stir for 2 minutes or until the rice is completely coated in oil and it begins to release a toasty aroma.
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5
Add the vegetable puree, taking care not to get splattered by the mixture, which will steam as soon as it hits the pan.
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6
Stir until the puree and rice are well blended.
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7
Add the chicken broth along with the salt and bring to a simmer.
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8
Cover and continue to simmer for 30 minutes.
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9
Remove the pan from the heat and allow to sit, covered, for 5 minutes before fluffing up with a fork.
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10
Transfer to a serving dish and serve.
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11
INGREDIENTS
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12
Chicken Broth versus Water
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13
While its fine to use either ingredient, the chicken broth will impart a richer flavor to the rice.
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14
Vegetable broth is another good option.
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15
TECHNIQUES
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Imparting the Red Color
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The pureed tomatoes will give the rice its red color.
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18
Therefore, it is important to use the ripest and reddest tomatoes you can find.
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ADVANCE PREPARATION
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Rice is always best eaten the day it is made.
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However, any leftovers can be kept in the refrigerator and reheated in the microwave.
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Just sprinkle a bit of water over the rice before reheating to make sure it doesnt dry out too much.
