- 1 1/2 cups chicken broth
- 1 tomato, coarsely chopped
- 1-2 garlic cloves
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup raw white rice
- 2 serrano chiles
- 1/2 cup minced carrots
- pinch of ground cumin
- pinch of black pepper
- salt to season
Puree broth, tomato, and garlic in a blender.
Heat the oil in a skillet over medium heat.
Add the onion and saute for five minutes until soft.
Add rice and saute until it turns opaque.
Add puree, chilies, carrots, cumin, pepper, and salt.
Bring the rice to a boil. Reduce heat, cover tightly, and simmer for 25-30 minutes. Do no remove the lid during simmer.
After turning off heat, let stand for five minutes and then fluff with fork.