Step 1

Add the rice to a bowl or container and completely cover it in warm water (110° to 115°) and soak for about 10 minutes. Rinse under cold water and set aside to dry in a strainer.

Step 2

While the rice is soaking, add 1 tablespoon of oil to a large frying pan and roast the tomato, onion, and garlic over medium-high heat and sear on all sides until blistered and browned, which takes about 10 minutes total.

Step 3

Transfer the roasted vegetables to a blender and puree until smooth. Set aside.

Step 4

Add 2 tablespoons of oil to a frying pan over medium heat and fry the rinsed and dried rice for about 5 to 6 minutes while continuously stirring.

Step 5

Pour in the pureed tomato mixture and stir to combine and cook over medium heat just until the rice has absorbed most of it, which takes about 5 minutes.

Step 6

Add in the chicken stock, salt, serrano pepper, cover with a lid, and cook on low heat for about 10 minutes or until the liquid has been absorbed.

Step 7

Remove the serrano pepper, break up the rice using a fork and serve.