Liquid to Rice Ratio: Liquid should cover rice so you may need to add more chicken broth to the rice at the end, after you've made the tomato sauce. The rule of thumb is that the rice should be covered by about 1/4-1/2 inch of liquid on top. 1 cup of rice will need about 2- 21/4 cups of chicken broth.
Ingredients:
Rice- mahatma or blue ribbon brand work best
Chicken Broth- homemade is best
1/2 red onion, thinly sliced
3 cloves of garlic, peeled but kept whole
3 tomatoes, roughly sliced
1 tsp. chicken bouillon
1/2 tsp. ground cumin
1/2 tsp. oregano
salt and pepper
canola oil
Directions:
1. Saute onion and garlic in a saute pan over medium heat with 1 tbs. oil. Cook for about 3-5 minutes or until onions and garlic are softened.
2. Add tomatoes to the pan and cook for 2 minutes.
3. Add salt, pepper, chicken bouillon, cumin, oregano, and 1/2 cup chicken broth to pan. Cover and cook over medium low heat for 5 minutes or until everything is softened.
4. In another pan, toast 1 cup of rice in 1 tbs. canola oil over low heat. Toast for about 5 minutes of until rice is browned all over. Keep stirring the rice so it doesn't burn.
5. Add tomato mix and 1 cup of chicken broth into a blender and puree until very smooth.
6. Add tomato sauce to the toasted rice. You may need to add extra chicken broth to make sure the liquid to rice ratio is right. Cover pan, reduce heat to low, and cook until liquid is absorbed and the rice is cooked through.
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