This dish is rich in starch and proteins, and can be paired with almost any main dish or eaten as an appetizer. In this case, the recipe is for it to have a red color, but there are many ways to cook rice and combine it with whatever you want.
Wash the rice using a colander with cold tap water until the water runs completely clear (to remove impurities).
Heat water in a small pot and let the rice rest for 15 minutes, then drain (this is to remove excess starch).
Blend the tomato, onion, garlic clove, and a splash of water (taken from the 3 cups of water to maintain balance, this is to blend better).
In a small pot, heat the remaining 3 cups of water with the broth and salt to taste (it is recommended to be slightly salty).
In a saucepan, fry half a tortilla in oil over medium-high heat (this indicates that the oil is hot and also gives a different texture).
Fry the rice in the oil, and do not stop stirring it with a spoon (this process seals the rice to prevent it from breaking and makes the chemical components less harmful to health).
When the rice starts to look golden, pour in the blended mixture and let it cook for a few minutes without stopping stirring [this will color the rice and give it part of its flavor].
When the rice absorbs the mixture, pour in the water from the small pot (it should be hot to speed up the cooking process) and keep stirring [this will start to make the rice fluffy].
When the water starts to boil, stop stirring, cover it, and reduce to low heat (this is to take care of the rice, preventing it from breaking and allowing it to cook well).
After 15 minutes, carefully dip a spoon to check that there is no water left at the bottom (if there is still water, cover for 10 more minutes and check again until there is no water), turn off the heat, and let it rest for 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?