• 2 c rice
• 3 T canola oil
• 1 cored tomato
• 1 yellow onion, peeled and cut in half
• 2 garlic cloves
• 3 c chicken stock
• 1 serrano pepper, cut in half length-wise and seeded (or not)
• salt

Place rice in bowl and cover with warm water (110°-115°) and soak for 10 minutes. Rinse with cold water in a strainer. Set aside.

In large frying pan, heat 1 T oil to medium and place tomato, onion, and garlic searing on all sides until blistered and brown. This should take about 10 minutes.

Place roasted veggies into blender and blend until smooth. Set aside.

Heat 2 T oil in frying pan to medium, add rice and stir constantly for 5 minutes.

Add pureed veggies to frying pan, stir and cook until liquid absorbed. This should take about 5 minutes.

Add chicken stock, some salt, and the serrano pepper. Stir and cover with a lid. Reduce heat to low and cook until the stock is absorbed, approximately 10 minutes. Check that rice is done and add more stock or water, if necessary.

Remove pepper and fluff rice with fork.

Preparation time: 5 minutes
Cooking time: 30 minutes

Chef Billy Parsi