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1
Rinse the rice with cold water for about 5 minutes. Drain very well.
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2
While the rice drains , make the tomato puree: put the tomatoes in the blender along with the onion, garlic, salt and just a little tiny splash of water. (You may ask yourself: Why you should add just a splash of water, but hey, that's how my Mom does it.) Strain and reserve.
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3
Heat the oil in a skillet over medium high heat until hot but not smoking. Add the rice and saute it, stirring constantly, until it gets (evenly) light brown.
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4
Pour in the strained tomato puree, stir it gently and let it cook (or dejalo freir-let it fry-as my Mom says) until the puree has changed color to a darkened one, the consistency is thicker and it not longer looks so watery.
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5
Stir in 1 1/4 cup of vegetable broth (save the rest for the end, just in case), adjust the salt, gently stir and top with the jardinera garnish (optional).
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6
Cover the skillet with a lid (preferably a transparent one) and reduce the heat to very low. Let it simmer very gently. It will take about 20 -25 minutes. Rice should be fluffy and tender. Add the cilantro sprigs to the rice and cover. If it's done, turn off the heat and let it rest for a couple of minutes before serving it.
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7
If the rice is not cooked through and most of the liquid has been absorbed, add just a few tablespoons of that vegetable broth you saved. Cover again, and cook for another 5 minutes or so.
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8
When the rice is cooked, remove the skillet from the heat and let it rest covered for another 5 minutes before you serve it.
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9
Hint: you can prepare this in advance (even a day or two in advance) and just reheat it in the oven, microwave or directly on the stove; just add a couple a tablespoons of broth or water.
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10
Mexican red rice begs to be served next to some taquitos dorados.
