Mexican Rice

Boiling water

1 cup rice

1 medium tomato, peeled & seeded

1/2 small onion, diced

1 small clove garlic

1/4 cup butter or scant 1/4 cup oil

Salt

2 cups chicken broth

Put rice in a bowl or saucepan, cover with boiling water and let stand for 15 minutes. Then drain off water and rinse 2 or 3 times under cold water to remove starch. Drain well and set aside.

Using a blender or food processor, puree the tomato.

Add the onion and garlic to tomato and blend well.

Heat oil in a heavy skillet and stir in the rice.

Fry rice until pale gold over a high heat stirring constantly.

Add the puree and continue to fry and stir until rice is dry.

Salt lightly.

Pour broth over the mixture.

Lower heat to simmer and cook for 20 minutes or until the broth is absorbed.

Makes about 1 quart of rice.

Suggestion: Once the rice is finished, you might want to stir in hot cooked vegetables such as diced bell pepper or peas.

Comment: This is a time consuming recipe but worth it. It takes quite some time for the initial browning of the rice and then for the absorption of the tomato puree.

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