Mexican Red Rice

Method

1. Rinse the rice in a strainer until the water runs mostly clear, then drain very well.
2. Blend the tomatoes, onion, garlic and 1/2 cup of the broth until smooth.
3. 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. Carefully pour in the tomato mixture (it will sputter) and stir 2 minutes. Add the remaining broth, salt, cumin and cilantro sprig.
5. Bring to a boil, then cover, lower the heat to the lowest setting and cook 18 minutes without lifting the lid.
6. Turn off the heat and let it stand covered 10 minutes. Remove the cilantro and fluff with a fork.

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