Rice with Roasted Tomatoes from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Rice with Roasted Tomatoes from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

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Veracruzan cooks are as fond as everyone else in Mexico of this tomato-enriched version of basic pilaf-style rice. Don’t skip the soaking and rinsing, which really do improve the texture a lot.

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Ingredients

  • 1 medium-sized white onion, coarsely chopped
  • ½ cup vegetable oil
  • 2 cups medium- or long-grain rice
  • 5 cups Basic Chicken Stock, heated, or hot water
  • 2 large ripe tomatoes, griddle-roasted and peeled following the directions
  • 2 garlic cloves, coarsely chopped
  • 1½–2 teaspoons salt
  • 2 cilantro sprigs, leaves only

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