Ingredients:

  • 1 ½ cups Long-Grain White Rice, Rinsed thoroughly until water runs clear
  • 3 Tbsp Vegetable or Canola Oil
  • 2 large Roma Tomatoes, Roughly chopped
  • 1/4 cup White Onion, Roughly chopped
  • 2 large Garlic Cloves, Peeled
  • 3 cups Chicken Stock (or Vegetable Stock), Must be heated/hot
  • 1 tsp Kosher Salt, Plus more to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dried Mexican Oregano (Optional)
  • 1/2 cup Frozen Peas and Carrots, Thawed or quickly blanched (Optional)
  • 2 Tbsp Fresh Cilantro, Chopped, for garnish

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water for 2-3 minutes until the water runs completely clear. This removes excess starch and prevents stickiness. Drain well and shake off residual water.
  2. Prepare the Purée: In a blender, combine the tomatoes, chopped onion, garlic, salt, cumin, and oregano (if using), along with 1/2 cup (120ml) of the hot stock. Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl to ensure a smooth broth. Keep the remaining 2.5 cups of stock hot.
  3. Toast the Rice: Heat the oil in a heavy-bottomed saucepan over medium heat. Add the rinsed and dried rice. Sauté, stirring continuously, for 5–8 minutes until the grains turn from opaque white to a pale golden brown. This is the critical step for achieving a fluffy texture.
  4. Bloom the Tomato Base: Pour the strained tomato purée (from Step 2) over the toasted rice. Stir constantly and cook until the liquid has reduced substantially and the mixture is thick, almost paste-like, and clinging to the rice grains (about 3-4 minutes). This deepens the tomato colour and flavor.
  5. Add Hot Liquid: Pour the remaining 2.5 cups (590ml) of hot chicken stock into the pan. Stir gently once or twice to distribute the rice evenly.
  6. Simmer: Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting possible (a gentle simmer).
  7. Cover and Cook: Add the optional peas and carrots, spreading them evenly. Place the lid on tightly. Cook undisturbed for 20 minutes. Crucially: Do not lift the lid during this time.
  8. Rest: Remove the pan from the heat and let it rest, still covered, for 10 minutes. The residual steam finishes the cooking process.
  9. Fluff and Serve: Remove the lid. Using a fork, fluff the rice gently from the edges towards the centre to separate the grains. Taste and adjust salt if necessary. Garnish with cilantro.