Mexican Red Rice Simmered in Fresh Tomato

What you need

• 200 g (1 cup) long-grain white rice
• 2 ripe plum tomatoes, quartered
• 1/4 white onion
• 1 clove garlic
• 2 tbsp vegetable oil
• 300 ml (1 1/4 cups) chicken stock
• 1/2 tsp salt
• 1 serrano chile, whole
• 2 sprigs cilantro

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve until the water runs almost clear, then leave it to drain for 10 min.

2. 2

   Blend the tomatoes, onion and garlic until smooth. Press through a sieve; there should be about 240 ml (1 cup).

3. 3

   Heat the oil in a medium heavy saucepan over medium heat. Add the rice and fry, stirring all the time, until the grains turn opaque and then light golden, 5-7 min.

4. 4

   Pour in the tomato mixture, standing back as it spits, and cook, stirring, until most of it is absorbed and it turns a deeper red, 3-4 min.

5. 5

   Add the stock, salt, serrano and cilantro and bring to a boil.

6. 6

   Cover tightly, turn the heat to the lowest setting and cook for 18-20 min without lifting the lid.

7. 7

   Take the pan off the heat and leave it covered for 10 min.

8. 8

   Lift out the serrano and cilantro. Loosen the grains gently with a fork and serve hot.

Imported from hispanicfoodnetwork.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.