Mexican Feast, Part 3: Classic Red Tomato Rice

(adapted from Rick Bayless' Mexican Kitchen)

If you're going to make the Roasted Tomato-Jalapeno Salsa from earlier in this series, you might as well make this rice along with it (or vice versa). Just double the salsa recipe from 2 cups to 4 cups, and use 2 of those cups for this rice. We ate this rice with the main chicken dish (Part 4!).

The original recipe calls for baking the rice, which I'm sure would be great. Unfortunately, I didn't have an ovenproof, lidded saucepan - so I just cooked it on the stovetop, much like I would regular rice. And it turned out just fine. Here's how it goes:

2 cups Roasted Tomato-Jalapeno Salsa
2 tbsp olive oil
2 cups medium grain rice
1 1/2 cups chicken broth or water
1/2 cup loosely packed cilantro, chopped

Make your salsa. In a saucepan/pot, heat the olive oil over medium, then add the rice and cook for about five minutes while stirring. Add the salsa right to the rice, then add the broth and 1 tsp salt. Bring to a boil, then turn to low and cover until the liquid evaporates and the rice is cooked, about 25 minutes. Sprinkle in the cilantro, fluff, and serve.