- 1 cup long grain white rice
- 3 tbsp vegetable oil
- 1 large tomato peeled and seeded
- 1/2 med onion, diced 1/2 cup rounded
- 2 tsp minced garlic
- 1 Anaheim pepper, seeded and chopped
- 14 oz chicken broth
- 1/4 cup cilantro
Heat oil in saucepan over med high heat until HOT
Stir the rice into the oil, making sure the grains are well coated; fry the rice stirring often until pale golden. (not brown) About 8 minutes.
Drain off 1 tbsp oil, add onion, garlic and anaheim pepper. Cook for 5 minutes stirring constantly.
Rough chop the tomatoes in a blender, add to the rice and cook until almost dry.
Stir in chicken stock along with salt, cook over med heat until most of the liquid has been absorbed. At this stage holes will appear in the surface. (do not stir)
Add couple paper towels over rice, cover and cook at a very low heat for an additional 5 minutes. This helps to absorb any extra water and helps the rice to puff up.
Remove rice from heat and let stand 20 minutes cover. Stir in cilantro and serve.