Soak the rice in hot water for about 15 minutes, then wash it in cold water until the water runs clear, drain it well and let it dry.
In a saucepan, we will fry the rice in oil until it starts to look light golden and remove the excess oil.
We will blend the tomato, garlic, and onion; the puree should be thick. Add it to the rice and let it cook for a few minutes until absorbed.
Then add the liquid (broth or water), salt, and vegetables, and gently stir to distribute the ingredients; we will cover with sprigs of parsley and cilantro.
Once it starts to boil, cover the saucepan and do not uncover it until after 15 minutes to check how much water it has; let it go for a maximum of 20 minutes, then remove it from the heat and let it sit for about 10 minutes, and it’s ready to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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