Ingredients (
Serves 4):
2 cups rice (preferably long-grain or parboiled)
4 ripe tomatoes (or 1 can of peeled tomatoes)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 cups hot water (or vegetable broth)
Salt to taste
Black pepper to taste (optional)
1 bay leaf (optional)
Chopped parsley or cilantro to garnish (optional)
Instructions:
Preparing the tomatoes: If using fresh tomatoes, remove the skin (optional) by dipping them in hot water for 30 seconds, then in cold water. Chop the tomatoes into small cubes or blend for a smoother sauce.
Sauté: In a pan, heat the oil and sauté the onion until translucent. Add the garlic and sauté for another minute, being careful not to burn it.
Add the tomatoes: Add the chopped tomatoes (or peeled tomatoes) to the pan. Season with salt, pepper, and bay leaf, if using. Cook for about 5-7 minutes, stirring occasionally, until a thick sauce forms.
Cooking the rice: Add the rice to the pan and stir well so the grains absorb the flavor of the sauce. Pour in the hot water (or vegetable broth) and adjust the salt.
Cooking: Cook over medium heat with the pan partially covered. When the water begins to evaporate (about 10-15 minutes, depending on the type of rice), reduce the heat, cover the pan, and cook until the rice is tender and the water has been absorbed.
Finish: Turn off the heat and let the rice rest for 5 minutes with the lid closed. Fluff the rice with a fork and, if desired, sprinkle with chopped parsley or cilantro before serving.
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