Ingredients
2roma plum tomatoes,cored
2tbspvegetable oil
1cuponion,minced
2garlic cloves,minced
1cuplong grain white rice,uncooked
1¾cupschicken broth,low sodium
¼cuptomato sauce,canned
1jalapeno pepper,chopped
2fresh cilantro sprigs
salt,to taste
Preparation
Grate the tomatoes into a bowl using a box grater. Discard the tomato skins.
Heat the vegetable oil in a heavy skillet over medium-high heat and cook the onion for about 5 minutes until translucent, stirring often.
Stir the garlic into onion and cook for about 1 minute until fragrant. Stir the rice into onion mixture and cook for about 3 more minutes, stirring often, until rice is lightly toasted.
Stir the grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
Mix in jalapeno pepper, cilantro, and salt. Reduce the heat to low.
Cover the skillet and simmer for about 15 minutes until the rice has absorbed the liquid. Do not lift the cover while the rice is cooking.
Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Serve warm, and enjoy!
