serves
6-8
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
6-8
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 450 g (1 lb) ripe tomatoes, quartered (or one 400g can tomatoes)
- ⅓ cup coarsely chopped white onion
- 2 garlic cloves
- 1 tsp kosher salt or to taste
- 3 cups chicken stock or broth, or vegetable broth, homemade or store-bought
- 2 tbsp + 1 tsp (45 ml) vegetable oil
- 2 cups extra-long-grain white rice
- 2 fresh Italian parsley sprigs
- 1-2 whole pickled jalapeños
- ¾ cup peeled and diced carrots, optional
- ½ cup fresh or frozen peas, optional
- ½ cup fresh or frozen corn kernels, optional
- 2 tbsp water, if needed
Resting time: 5 minutes.
Instructions
- In a blender or food processor, puree the tomatoes with the onion, garlic and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total — you want to keep the two liquids separate, since you will add the puree first.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
- Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add the 2 tbsp of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
- Fluff the rice with a fork and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
