America’s Test Kitchen recipe, is the bomb. It uses a trick I first learned by watching Rick Bayless, cooking the rice in the oven.
Measuring cups and spoons
Garlic press (optional)
Food processor or blender
Dutch oven or large saucepan
Long handled spoon
2 cups white rice
1 can diced tomatoes, 15 oz. can
1 yellow onion
4 cloves garlic
3 tsp chili powder
1/3 cup canola oil
2 cups chicken broth
1 Tbl tomato paste
3 Tbl dried parsley
2 tsp lime juice
Place the rice in a strainer and rinse thoroughly with cold water. Open the canned tomatoes and drain them, reserving the juices. Peel and quarter the onion. Peel and mince the garlic. Set each aside.
Put an oven rack into the middle position and preheat the oven to 350 °F.
Add the onion and tomatoes to the blender or food processor and puree until smooth. Add back only enough of the reserved juice to make exactly 2 cups. Remove extra and either discard or save for use in something else.
Heat 1/3 cup of oil in a large saucepan or Dutch oven over medium heat until it shimmers. Add the rice and sauté, stirring frequently, for about 10 minutes. The rice will start to become lightly golden. Stir in the garlic and chili powder. Cook until fragrant, about 15 seconds.
Stir in the tomato mixture, broth, tomato paste, and 1 1/2 tsp salt. Bring to a boil, cover, and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir once halfway through cooking.
Remove from the oven and fluff the rice with a fork. Mix in the lime juice and dried parsley. Season with salt and pepper to taste.
Makes 6 servings.
You can add additional chili power or a few dashes of Tabasco sauce if you want more heat.