Ingredients:

  • 2 medium Roma tomatoes, halved (approx. 225g)
  • 0.5 white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 cups low sodium chicken broth, divided
  • 2 cups long-grain white rice
  • 0.25 cup neutral oil
  • 1 tsp ground cumin
  • 1.5 tsp sea salt
  • 1 whole Jalapeño or Serrano pepper
  • 0.25 cup fresh cilantro, finely chopped

Instructions:

  1. Place halved Roma tomatoes, white onion, garlic, and 1/2 cup of the chicken broth into a high-speed blender. Blend until completely smooth to create the tomato base.
  2. Rinse the long-grain rice in a fine-mesh strainer until the water runs clear. Drain thoroughly.
  3. Heat 1/4 cup neutral oil in a 12-inch heavy-bottomed skillet over medium heat. Add the rice and toast, stirring frequently, until the grains turn a golden-brown color and smell nutty (approximately 8-10 minutes).
  4. Carefully pour the blended tomato base over the toasted rice. Cook, stirring constantly, until the liquid has mostly evaporated and the rice is thick.
  5. Stir in the remaining 1 1/2 cups of chicken broth, ground cumin, and sea salt. Place the whole jalapeño on top.
  6. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-20 minutes until all liquid is absorbed.
  7. Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork, garnish with fresh cilantro, and serve.