Ingredients
1 cup uncooked long-grain white rice
2 tablespoons Bertolli light olive oil
1 ripe steak tomato (8 ounces), stemmed and chopped
1/4 medium onion, chopped
1 large clove of garlic, peeled
2 cups chicken broth (homemade, canned, or made from bouillon cubes or powder), hot
1 teaspoon salt or tomato chicken bouillon
5 sprigs of cilantro
1 serrano chili, cut transversally in the middle, without reaching the tips
1/2 cup frozen vegetables (carrots, green beans, corn, peas, or a mix)
Directions
1. Rinse the rice under warm water until the water runs clear, then drain and set aside.
2. In a blender, combine the chopped tomato, onion, and garlic clove, and blend until liquefied.
3. Heat the chicken broth and add the tomato chicken bouillon if using, stirring until dissolved.
4. In a large skillet or saucepan, heat the olive oil over medium-high heat (about 80%). Add the rice and cook, stirring constantly until it turns a light golden color and sounds like straw.
5. Lower the heat to medium and pour in the blended tomato mixture. Stir lightly to combine and cook until the liquid has almost completely evaporated.
6. Pour in the hot chicken broth, and add the serrano chili and cilantro sprigs. Bring the mixture to a boil, then reduce the heat to low (about 20%). Taste the liquid and adjust the seasoning if necessary.
7. Cover the skillet or saucepan with a tight-fitting lid and let it simmer gently for about 15 minutes.
8. While the rice is cooking, microwave the frozen vegetables for 45 seconds. Set them aside.
9. After 15 minutes of cooking, add the warm vegetables and check for doneness: gently move the rice with a fork to see if the bottom of the saucepan is dry. Using the fork, gently fluff and mix the rice until the tomato sauce is evenly distributed. If there's still liquid visible, continue cooking until the rice is fully cooked and there's no more liquid remaining.
10. Remove the serrano chili and cilantro sprigs.
11. Turn off the heat, remove the lid, and allow the rice to rest for a few minutes to release any extra humidity.
12. Serve the rice as a side dish to your favorite Mexican meal.
Notes
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