Spanish Rice


Ingredients

  • 1 1/2 cups long grain white rice
  • 8 ounces tomatoes, roughly chopped with the skin on
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic, coarsely chopped
  • 1/3 cup olive oil
  • 3 1/2 cups veggie broth
  • 1/2 medium carrot, cut into 1/4 inch dice (Optional)
  • 1/2 zucchini, cut into 3/8 inch dice (Optional)
  • 3/4 teaspoon salt (Optional)

Directions

  1. Soak rice in hot water for 10 minutes, drain, rinse with cold water, and drain again.
  2. In a blender, combine the tomatoes, onion, and garlic and blend until smooth.
  3. In a large heavy saucepan, heat the oil over medium high heat. Add the rice and cook, stirring constantly, until the rice turns a light golden color. Do not let it scorch.
  4. Add the tomato puree and fry until all the liquid has been absorbed.
  5. Add the veggie broth, carrots, and zucchini. Stir in the salt and reduce the heat to medium low.
  6. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface.
  7. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more.
  8. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell.
  9. Just before serving, turn the rice over from the bottom so that the juices are redistributed.