Tomato rice

Time: 40 min.
Complexity: easily
Servings: 8

Instead of traditional spices, boiled rice can be flavored with tomato. This makes a delicious side dish for meat dishes. Before cooking, the rice is fried in vegetable oil with a puree of fresh tomato, onion, and garlic until almost all the liquid has evaporated, then poured with broth and cooked according to the package instructions. After this preliminary frying, the rice turns out perfectly fluffy, acquires a light tomato flavor and a tomato-like aroma, which is perfectly complemented by fresh cilantro.

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Recipe:

In a large saucepan, heat 1/4 cup vegetable oil over high heat. Add 2 cups white rice; cook for 3 minutes. In a blender, puree 1 large chopped tomato (remove the core), 1/2 of a finely chopped white onion, 1 clove of garlic, and 1 teaspoon coarse salt. Add the mixture to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons finely chopped cilantro and bring to a simmer. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, for another 10 minutes. Fluff the rice with a fork, season with salt and pepper, and sprinkle with fresh cilantro.