Mexican Red Rice

Directions

1. 1
   Place rice in a bowl, cover with cold water, swish around, and drain in a colander.
2. 2
   Repeat until water runs clear.
3. 3
   You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
4. 4
   Let rice sit in colander to drain/dry for at least 20-30 minutes.
5. 5
   I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
6. 6
   Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
7. 7
   Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat.
8. 8
   When hot, add rice and cook for 2-3 minutes, stirring constantly.
9. 9
   Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
10. 10
    When rice starts to turn golden in color, add the puree mixture.
11. 11
    Note that it will steam and may spatter a bit when added.
12. 12
    Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
13. 13
    Add chicken broth and salt.
14. 14
    Bring to a boil.
15. 15
    Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
16. 16
    Uncover, fluff rice, and let stand for 5-10 minutes.