HOW TO MAKE RICE WITH FRESH TOMATO: Arroz mexicana
The classic accompaniment to Mexican Food, Arroz mexicana is delicately flavored with fresh tomato and a small amount of onion and garlic. For more tomato flavor, replace ½ cup of the water with tomato juice.
2 cups converted white or brown long-grain rice
1 tablespoon vegetable oil
2 tablespoons finely chopped white onion
1 small clove garlic
1 teaspoon kosher salt
½ teaspoon ground cumin
3 Roma tomatoes
Water or Caldo de Pollo, as needed
½ cup frozen peas (optional)
Place the rice in a 5-quart slow cooker. Add the oil and stir thoroughly until each grain of rice is coated. Stir in the onion, garlic, salt, and cumin.
In a blender, puree the tomatoes. Add enough water or broth to bring the amount of liquid to 4 cups. Pour over the rice and stir well.
To cook the rice, cover and turn on high, stirring the rice after 30 minutes and turning the earthenware insert 180 degrees after 1 hour.
After 2 hours total, turn off the cooker. Add the peas to the slow cooker but do not stir. Replace the lid and let the rice stand, with the cover on, for 15 minutes, then remove the lid and stir gently with a fork. Let the rice stand, uncovered for another 15 minutes. Serve the rice right away. To hold, turn the cooker on warm or low and keep covered for up to 2 hours.