Arroz rojo

Ingredients

2 cups of long grain rice 1 pound of ripe tomatoes or one 14-ounce can of diced tomatoes ½ cup of coarsely chopped white onion 2 cloves of garlic 1 tsp. of Kosher salt 3 cups of vegetable or chicken broth 3 tsbp. of vegetable oil 2 sprigs of fresh cilantro

*Optional: ½ cup frozen peas, ½ cup frozen corn or ½ cup diced carrots, to be added with the broth.

Method

1. Soak rice in hot water for 5 minutes. 2. Rince rice with cold water using a sieve, until the run off water looks clear, not cloudy. Drain well. This can be done in advance. 3. Using a blender, puree the tomatoes, onion, garlic and salt until smooth. The puree plus the broth you will add later should make about 4 cups of liquid in total, but keep them separate. 4. Heat the oil in a large saucepan or small soup pot. When hot, but not smoking, add the rice and cook, stirring often until the rice takes on a more white colour — about 4 minutes. 5. Add the tomato puree, mix into rice and cook together, for about 3 minutes. 6. Stir in the broth.* Bring to a rolling boil, cover and reduce heat to the lowest setting. Cook for about 15 minutes until rice is soft and tender and the liquid has been absorbed. Remove from heat. Rest it 5 minutes then serve. Fluff with a fork before serving.