Mexican Red Rice

Mexican Red Rice 1 1/2 tbsp olive oil 2 garlic cloves , minced 1/2 small white onion , finely chopped 1 cup white rice , long grain, uncooked 1 3/4 cups chicken or vegetable broth 2 1/2 tbsp tomato paste 1/4 tsp salt 1 serrano or jalapeno pepper , whole (optional) 1 sprig coriander / cilantro OPTIONAL GARNISH: Finely chopped coriander / cilantro leaves Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent (not browned / golden). Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check). Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork then serve! (Optional: garnish with extra coriander) Notes: RICE: Long grain rice will give you the fluffiest rice. Jasmine and basmati rice will produce similar fluffiness but will have a different fragrance because of the rice flavour. Medium grain will also be pretty fluffy. Short grain will be a bit sticky, but not gluggy, still very good. Risotto and paella rice are not suitable for this. For brown rice, cook for 35 - 40 minutes on low. BROTH: You can also use water plus 1 bouillon cube, crumbled (vegetable or chicken is best). To reduce overall sodium, use low sodium broth and skip the salt.