Step 1

Place the rice in a fine-mesh strainer and rinse under cold water for 1 minute, rubbing the rice with your fingers while the water runs. If you don’t have a fine-mesh strainer, you can put the rice in a large bowl and rinse 3-4 times, again rubbing the rice with your fingers until the water is clear. Drain the rice well and set aside. (If you don’t have a fine-mesh strainer, drain off as much water as you can then tip the bowl slightly on it’s side and place a folded paper towel in the bowl to absorb any excess water.)

Step 2

Place the chicken broth, tomato (or cherry tomatoes), onion, garlic, salt and pepper into the container of a blender or food processor. Blend on high speed until nice and smooth 20-60 seconds, depending on the strength of your blender or processor. Set aside.

Step 3

In a medium-large pot, heat the oil over medium-low heat. Add the well-drained rice and cook, stirring occasionally until the rice turns a light golden color.

Step 4

Stand back a bit and add the blender mixture to the pot (it will sputter as you pour it in). Bring the mixture to a low boil and cook, stirring occasionally until most of the liquid has been absorbed, 4-6 minutes (if you tip the pot to the side it will look like a thick sauce).

Step 5

Add the additional ¾ of chicken broth and stir. Increase the heat and cook until the rice is bubbling all around the edges. Cover tightly, turn the heat to the lowest setting and cook for 10 minutes. Remove the pot from the heat and allow it to sit, covered for at least 10 minutes (and up to 20). Fluff with a fork and serve.

Step 6

This rice can be made in the morning (or even a day or two in advance) and stored in the refrigerator. Rewarm at 50% power for 2-4 minutes in the microwave. If you prefer to warm it on the stovetop, use a medium size pot and add 1-2 tablespoons of water. Stir well and rewarm over very low heat until reaching the desired temp.