Rice With Tomatoes And Onions

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Often known as mexican rice,and sometimes as spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - i think every mexican restaurant i've ever been to adds something different. found at the saveur website.

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Steps

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Put rice into a medium bowl , cover with water , and swish around with your hand until water clouds.

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Drain and repeat process until water remains clear , 3-4 more times.

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Drain again , return rice to bowl , and set aside.

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Put tomatoes , onions , and garlic into a food processor and process to a fine puree.

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Transfer to a medium bowl and set aside.

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Heat oil in a 3 1 / 2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat.

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Add rice and cook , stirring constantly with a wooden spoon , until lightly golden , 5-7 minutes.

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Add tomato-onion puree and cook , stirring often , until the mixture becomes bright orange , about 3 minutes.

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Stir in stock and season to taste with salt.

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Bring to boil and cook , undisturbed , until liquid barely covers rice and craters appear on the surface , 8-10 minutes.

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Reduce heat to low , cover , and steam until rice is tender 18-20 minutes more.

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Remove pot from heat.

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Set aside to let cool , undisturbed , for 10 minu.

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Ingredients

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long-grain rice, plum tomatoes, white onion, garlic cloves, canola oil, chicken stock, salt