Instructions

Prep the Rice: Wash the rice thoroughly with hot water, then rinse with cold water until the water runs clear. Drain and let it dry as much as possible.

Make the Tomato Base: In a food processor or blender, combine the two ripe tomatoes, the piece of whole onion, and one garlic clove. Blend until you have a smooth puree.

Heat the Oil: Heat oil in a skillet over high heat until it is very hot.

Toast the Rice: Fry the dry rice in the hot oil over high heat, stirring constantly. After 2 minutes, add the diced onion and remaining whole garlic and continue to toast until it turns golden brown and makes a "straw-like" rustling sound when moved.

Cook the Puree: Lower the heat and add the tomato puree to the rice. Fry well until the tomato is cooked through and slightly darkened.

Add Liquid: Pour in the hot chicken broth and add chicken bouillon powder to taste.

Add Aromatics: Place the whole serrano pepper into the rice.

Simmer: Cover the skillet, reduce the heat to low, and cook for approximately 15 minutes.

Mix Gently: After 15 minutes, very gently fold the cooked tomato into the rice so the color becomes uniformly red.

Final Steam: Continue cooking until all the water has been absorbed (approximately 20 minutes total).

Rest: Turn off the heat, keep the skillet covered, and let the rice rest for a few minutes.

Serve: Remove the garlic clove and the serrano pepper. Transfer to a platter and serve.