Ingredients

The following ingredients have 4 Servings
  • 2 tbsp 30 mL olive oil
  • 1 cup 250 mL white long grain rice
  • 1/2 medium onion, (white or yellow)
  • 1 carrot, (quartered)
  • 1/2 medium tomato
  • 1 tomato sauce can, (8 ounces / 227 mL)
  • 1 3/4 cups 425 mL hot water
  • 3 tbsp 45 mL caldo de tomate seasoning

Instruction

  • In a high-powered blender, combine onion, carrot and tomato. Puree on high until smooth. Set aside. Add onion, carrot and fresh tomato to the blender, and puree. Set aside.
  • In a small bowl, combine hot water and caldo de tomate seasoning: stir and set aside.
  • In a fine-mesh sieve/strainer, rinse rice under cold water until the water runs clear. Drain.
  • Heat a medium skillet over medium-high heat. Add olive oil and rice. Cook and stir constantly for 3 to 4 minutes until rice begins turning golden brown. Careful not to burn it!
  • Add onion-tomato puree mixture to the skillet and cook, stirring, for one minute until heated through. Add can of tomato sauce and cook for one minute.
  • Add caldo de tomate seasoning to rice and stir through. Allow rice to come to a boil then reduce heat to low. Cover and simmer with the lid on the pot for 20 minutes.
  • Remove from heat and allow to sit for 10 minutes, then fluff with fork. Enjoy!