Step 1

1 Use a bowl and a fine-mesh strainer to rinse the rice with several changes of water, rubbing the grains together with your fingers until the rice no longer clouds the water in the bowl

Step 2

2 Drain the rice a final time, then spread it on a baking sheet to air-dry

Step 3

3 Heat the oil in a large, heavy pot over medium heat

Step 4

4 Once the oil shimmers, stir in the onion and the poblano or green bell pepper

Step 5

5 Cook for 4 or 5 minutes, until the onion becomes translucent

Step 6

6 Stir in the rice to coat; cook for about 5 minutes, stirring frequently and reducing the heat to prevent browning the rice

Step 7

7 It should smell nutty and begin to turn opaque

Step 8

8 Add the salt, black pepper and tomato puree; increase the heat as needed to bring the mixture to a boil, then reduce the heat to low, cover tightly and cook for 20 minutes, undisturbed

Step 9

9 Turn off the heat; keep the pot covered and let the rice sit for 20 minutes

Step 10

10 Use a wide spatula to gently turn the rice from the bottom of the pot, and fluff the grains with a fork

Step 12

12 Note: To make the tomato puree, core the tomatoes and cut them in half

Step 13

13 Grate their cut sides on the large-holed sides of a box grater set inside a large bowl

Step 14

14 Discard the skins; you will use the pulp and seeds and juice

Step 15

15 The yield 3 1/2 cups

Step 16

16 Alternatively, peel and core the tomatoes, then run them through a blender on the lowest speed