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1
In a heavy-bottomed pot, heat: 1 1/2 tablespoons olive oil.
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2
Add and cook over medium heat until translucent, about 5 minutes: 1 small onion, diced fine.
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3
Stir in and cook for 5 minutes: 1 cup long-grain rice, rinsed and drained.
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4
Add: 2 garlic cloves, chopped fine, 1 small tomato, peeled, seeded, and chopped fine, (or 2 plum tomatoes, canned or fresh), 1/2 teaspoon salt (less, if using seasoned broth), 2 tablespoons coarsely chopped cilantro
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5
Stir and cook for 1 or 2 minutes.
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6
Pour in: 1 1/2 cups chicken broth or water.
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7
Bring to a boil, turn the heat down to low, and cover tightly.
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8
Cook until all the liquid is absorbed and the rice is tender, about 15 minutes.
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9
Turn off the heat and let rest, covered, for 10 minutes before serving.
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10
After the rice has been cooking, covered, for about 7 minutes, strew over the top of the rice vegetables such as green peas, cut green beans, or small florets of cauliflower or broccoli.
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11
Cover and continue cooking until the rice is done.
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12
Let rest for 10 minutes.
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13
Right before serving, stir together the rice and vegetables.
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14
Add pieces of boned leftover roast chicken or roast or braised pork before covering and cooking the rice for the last 15 minutes.
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15
Omit the tomatoes and increase the cilantro to 1/4 cup.
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16
Use basmati rice; soak in water for 20 minutes and drain.
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17
Saute diced onion and add to the rice with a generous pinch of saffron threads.
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18
Cook for a few minutes more and add the broth or water and salt, and cook, covered, until done.
