This is the way the Islenas make their rice. You can cook it ahead, then heat it thoroughly but gently, in a tightly covered pot for about fifteen minutes. Leftover rice can be heated in the same way the next day and it freezes well. To reheat, make a foil package with the rice and place still frozen, in a 350 degree oven for about 30 minutes.
Ingredients
1½ cups rice
⅓ cup oil (I use canola)
I large tomato (1/2 pound) chopped
1 glove of garlic chopped
3½ cups chicken broth
Instructions
Wash and clean rice, taking out any stones that may be in the bag.
Drain in a colander.
Heat the oil in a pan.
Stir in the rice until all the grains are well covered, then fry until a light golden colour, stirring and turning the rice over so it will cook evenly and not get too dark.
This should take about 10 minutes and should be done over a high flame.
In a blender, blend the tomato, onion and garlic until smooth.
Add the vegetables to the fried rice, then continuing to cook over a high flame, stir and scrape the bottom of the pan until the mixture is dry.
Add the broth and add salt as necessary then stir well.
Cook over a medium flame, uncovered until the liquid has been absorbed and small air holes appear in the rice.
Remove from flame and cover tightly, so that no steam can escape, for about 20 minutes and the rice continues to cook in its own steam.
Recipe by Food Musings at http://foodmusings.ca/food-travel/mexican-rice-from-cocina-islena/