My Mexican Red Rice

Rinse the rice with cold water for about 5 minutes. Drain very well.

While the rice drains , make the tomato purée: put the tomatoes in the blender along with the onion, garlic, salt and just a little tiny splash of water. (You may ask yourself: Why you should add just a splash of water, but hey, that’s how my Mom does it.) Strain and reserve.

Heat the oil in a skillet over medium high heat until hot but not smoking. Add the rice and saute it, stirring constantly, until it gets (evenly) light brown.

Pour in the strained tomato puree, stir it gently and let it cook (or dejalo freir—let it fry—as my Mom says) until the puree has changed color to a darkened one, the consistency is thicker and it not longer looks so watery.

Stir in 1 1/4 cup of vegetable broth (save the rest for the end, just in case), adjust the salt, gently stir and top with the jardinera garnish (optional).

Cover the skillet with a lid (preferably a transparent one) and reduce the heat to very low. Let it simmer very gently. It will take about 20 -25 minutes. Rice should be fluffy and tender. Add the cilantro sprigs to the rice and cover. If it’s done, turn off the heat and let it rest for a couple of minutes before serving it.

If the rice is not cooked through and most of the liquid has been absorbed, add just a few tablespoons of that vegetable broth you saved. Cover again, and cook for another 5 minutes or so.

When the rice is cooked, remove the skillet from the heat and let it rest covered for another 5 minutes before you serve it.

Hint: you can prepare this in advance (even a day or two in advance) and just reheat it in the oven, microwave or directly on the stove; just add a couple a tablespoons of broth or water.

Mexican red rice begs to be served next to some taquitos dorados.