Ingredients:

  • 2 large Roma Tomatoes, quartered
  • 1/4 cup white onion, roughly chopped
  • 3 large garlic cloves
  • 1/4 cup Chicken Stock (or water), for blending
  • 1 1/2 cups Long-Grain White Rice, rinsed
  • 3 Tbsp Vegetable or Canola Oil
  • 2 cups Chicken Stock (low-sodium)
  • 1 1/2 tsp Salt, divided
  • 1/4 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 medium Bay Leaf (Optional)
  • 1/2 cup frozen peas and carrots (Optional)
  • 2 Tbsp fresh coriander (cilantro), chopped (for garnish)

Instructions:

  1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear to remove excess starch. Drain well.
  2. Make the Sofrito: Combine the tomatoes, onion, garlic, and 1/4 cup (60ml) of chicken stock/water in a blender. Process until completely smooth. Set aside.
  3. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the rinsed and drained rice. Sauté constantly, stirring, until the grains turn translucent and then lightly golden-brown (about 5–7 minutes).
  4. Add the Sofrito: Pour the blended tomato mixture into the pan. Stir well and bring to a rapid simmer. Continue to cook for 1–2 minutes, allowing the liquid to reduce slightly and coat the rice fully.
  5. Add Remaining Liquid and Seasoning: Pour in the remaining 2 cups (475ml) of chicken stock (ensure the stock is warm/hot). Add the salt, cumin, oregano, and bay leaf (if using). Stir only once to combine the ingredients evenly.
  6. Bring to the Boil: Increase heat briefly to bring the mixture to a rolling boil.
  7. Cover and Steam: As soon as it boils, immediately reduce the heat to the lowest setting possible. Place the tight-fitting lid securely on the pan. Cook undisturbed for exactly 20 minutes. (If using frozen peas/carrots, scatter them over the rice after 15 minutes, then replace the lid for the final 5 minutes).
  8. Rest: After 20 minutes, remove the pan from the heat, but keep the lid on. Let the rice rest for a further 10 minutes. Do not lift the lid during this period.
  9. Fluff and Serve: Remove the lid, discard the bay leaf, and gently fluff the rice with a fork. Garnish with fresh coriander (cilantro) if desired, and serve immediately.