Rice with Roasted Tomatoes from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
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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Cooking tools:
- Colander
- Saucepan
- Dutch oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 2 garlic cloves, coarsely chopped
- 1 medium-sized white onion, coarsely chopped
- ½ cup vegetable oil
- 2 cups medium- or long-grain rice
- 1½–2 teaspoons salt
- 5 cups Basic Chicken Stock, heated, or hot water
- 2 large ripe tomatoes, griddle-roasted and peeled following the directions
- 2 cilantro sprigs, leaves only
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