The key to this recipe is to sauté the rice in sizzling oil until toasted and golden brown. This helps the grains keep some of their texture after they are cooked. Next, the rice simmers in a puree of tomatoes, onions, and chicken stock to really absorb all of those delicious additional flavors. A handful of coriander, a few big squeezes of lime, and a light fluff with a fork guarantees the best rice ever, every single time.
1 large tin can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
500ml chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
neutral cooking oil, such as canola or safflower
2 cups long grain white rice
1-2 chile peppers, such as jalapeño or serrano, seeded and minced
1/4 cup finely chopped coriander
Juice from 2 limes, plus additional wedges for serving
Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)
Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeño and cook until they have softened, about 2 minutes, lowering the heat if necessary.
Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Return the cover and allow to rest undisturbed for an additional 10 minutes. Add coriander and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.