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1
Place rice in a bowl, cover with cold water, swish around, and drain in a colander.
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2
Repeat until water runs clear.
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3
You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
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4
Let rice sit in colander to drain/dry for at least 20-30 minutes.
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5
I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
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6
Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
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7
Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat.
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8
When hot, add rice and cook for 2-3 minutes, stirring constantly.
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9
Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
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10
When rice starts to turn golden in color, add the puree mixture.
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11
Note that it will steam and may spatter a bit when added.
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12
Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
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13
Add chicken broth and salt.
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14
Bring to a boil.
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15
Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
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16
Uncover, fluff rice, and let stand for 5-10 minutes.
