Marcela's Spicy Mexican Rice

By SMorrissey

Ingredients

• 2 Plum Tomatoes (cored)Using a box grater, grate the tomato into a medium bowl.
• 2 tablespoons Vegetable Oil
• 1 cup minced White Onion
• 2 Garlic cloves (minced)
• 1 cup Long-Grain Rice
• 1/4 cup canned Tomato Sauce
• 1 3/4 cups Chicken Broth
• 1 Serrano Chile
• 1 sprig Cilantro
• Salt

Preparation

Step 1

Heat oil over medium-high heat in a heavy skillet. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute.
Stir in the rice and cook until slightly toasted, about 3 minutes. Add grated tomato, tomato sauce, and chicken broth. Bring to a boil. Add the serrano, cilantro, and salt. Reduce heat to simmer, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.

Turn off the heat and keep covered for 8 minutes. Fluff the rice with a fork, transfer to bowl, and serve.