Mexican Red Rice

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Ingredients for 37 servings

• 2.19 liters long-grain white rice
• 12 1/3 Roma tomatoes, quartered
• 1 1/2 white onion
• 12 1/3 cloves garlic
• 3.28 liters chicken broth, divided
• 275 ml vegetable oil
• 30 ml kosher salt
• 15 ml ground cumin
• 6 1/8 sprigs cilantro

1. Step 1 of 6

   Rinse the rice in a strainer until the water runs mostly clear, then drain very well.

2. Step 2 of 6

   Blend the tomatoes, onion, garlic and 1/2 cup of the broth until smooth.

3. Step 3 of 6

   Heat the oil in the saucepan over medium. Add the rice and stir often for 5 to 7 minutes, until the grains turn golden and smell toasty.

4. Step 4 of 6

   Carefully pour in the tomato mixture (it will sputter) and stir 2 minutes. Add the remaining broth, salt, cumin and cilantro sprig.

5. Step 5 of 6

   Bring to a boil, then cover, lower the heat to the lowest setting and cook 18 minutes without lifting the lid.

6. Step 6 of 6

   Turn off the heat and let it stand covered 10 minutes. Remove the cilantro and fluff with a fork.