Rice With Tomatoes And Onions

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups long-grain rice
• 3 medium ripe plum tomatoes, seeded
• 1 medium onion, peeled and quartered
• 2 large garlic cloves, peeled
• 3 tablespoons canola oil
• 3 cups chicken stock
• salt

Recipe

• 1 put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. drain and repeat process until water remains clear, 3-4 more times. drain again, return rice to bowl, and set aside.
• 2 put tomatoes, onions, and garlic into a food processor and process to a fine puree. transfer to a medium bowl and set aside.
• 3 heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. stir in stock and season to taste with salt.
• 4 bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. remove pot from heat. set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.