4 cups long grain white rice
1/2 cup rice bran oil
1 head head of garlic
2 each jalapeno
seeded and minced
1 box Pomi chopped tomatoes
1 each large onion
2 tsp Kosher salt
1 tsp ground cumin
4 2/3 cups chicken stock or veggie stock
1 pinch saffron
about 6-8 threads
2 each bay leaf
juice from 2 limes
plus additional wedges for serving
1/2 cup chopped cilantro
Preheat oven to 380F (for oven cooking method).
In a wide pot, heat the rice bran oil over medium-high heat. Add the rice and toast until lightly golden brown, stirring constantly, about 6 - 8 minutes. Add the jalapeno and cook for a minute, until softened. Mix in the garlic until fragrant, about a minute and turn off the heat. Put rice into a hotel pan/Dutch oven/rice cooker and set aside.
In a food processor or blender, puree the tomatoes and onion until smooth. You will need 4 cups of this mixture.
Heat the same pot you used to cook the rice to medium- high. Add chicken stock, saffron, salt, cumin and bay leaf and bring to a simmer. You don’t want to reduce it so don’t cook it for too long. Add tomato mixture and stir to combine. Pour into hotel pan/Dutch oven/rice cooker.
Oven: If cooking in the oven, cover hotel pan or Dutch oven tightly. Bake for about 30 minutes, or until rice is cooked. Remove from the oven and gently fluff the rice. Do not return to the oven - recover tightly and let steam with residual heat for another 10-15 minutes. Uncover and fluff again, adding cilantro and lime juice.
Rice Cooker: Let the rice cooker run its course and once it is on Warm Mode, let sit for 10-15 mins more. Uncover, fluff, adding cilantro and lime juice.
Can be made vegetarian by subbing chicken stock for vegetable stock.