Friday night I was desperately craving brownies but was way too lazy to melt chocolate so Hiro strapped on his new Thomas the Train rain boots and we went to the store for a box of brownie mix. When we got back we found the other two were entranced by the most captivating commercial for a grocery store I’ve ever witnessed. It is German, involves a man bathing in milk to which he adds cereal, and a techno-pop song I now hear in my sleep. We might have had something to do with the over 6 million views it has gotten on Youtube.
Adapted from Saveur This is a simple, one pot dish but if you don’t have a frying pan big enough to hold the rice and sauce you can toast the rice in a saucepan, stir in the sauce and then transfer the whole thing to a greased 9 x 13-inch baking dish before putting it in the oven. For a slightly more complicated but a bit more delicious version: before beginning the recipe, heat 3 additional tablespoons of vegetable oil in the frying pan over medium-high heat. Add the onion, chiles, and garlic. Season with salt and pepper and cook until the onion is soft and starting to brown. Then transfer the sautéed vegetables to the blender, and continue with the recipe.
- Yield: 8–10 servings 1x
- 3 1/2 cups chicken broth
- 1 (15-ounce) can tomatoes
- 2 serrano chiles, stemmed and chopped
- 2 cloves garlic, chopped
- 1/2 small yellow onion, chopped
- 1 teaspoon kosher salt
- 2 cups long grain rice
- 1/4 cup vegetable oil
- Heat oven to 350°F. Combine chicken broth, tomatoes, chiles, garlic, onion, and salt in a blender. Purée until smooth.
- Heat oil in a large, deep frying pan big enough to hold the rice and sauce, over medium heat. Once shimmering add rice and cook, stirring occasionally until toasted and fragrant, about 5 minutes.
- Add sauce and stir to combine. Bring to a boil, cover and transfer to the oven.
- Bake until rice is tender and all the liquid has been absorbed, about 45 minutes.
- Let stand about 10 minutes, fluff with a fork and serve.