Ingredients:

  • 2 medium Roma tomatoes, roughly chopped
  • 0.25 medium white onion
  • 2 large cloves garlic, peeled
  • 0.5 cup water (for blending)
  • 2 cups long-grain white rice
  • 0.33 cup neutral oil (avocado, vegetable, or canola)
  • 1 sprig fresh cilantro
  • 1 whole jalapeño pepper
  • 3 cups chicken broth
  • 1 tsp salt

Instructions:

  1. Prepare the Flavor Base: Place the tomatoes, onion, garlic, and 0.5 cup water into a blender. Process until completely smooth to create the 'recaudo' base.
  2. Rinse and Dry the Rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice dry for 5–10 minutes to ensure even toasting and prevent splattering.
  3. The Golden Toast: Heat the neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the dry rice and stir frequently for 6–8 minutes until the grains turn a nutty, golden-brown color.
  4. Incorporate Recaudo: Pour the blended tomato mixture over the toasted rice. Cook, stirring occasionally, for 2-3 minutes until the liquid has slightly reduced and darkened in color.
  5. Simmer: Stir in the chicken broth, salt, cilantro sprig, and the whole jalapeño. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid.
  6. Steam and Rest: Cook undisturbed for 15-20 minutes until all liquid is absorbed. Turn off the heat and let the rice sit, covered, for 5 minutes. Remove the jalapeño and cilantro, then fluff gently with a fork before serving.