1 cup long-grain rice
2 tablespoons vegetable oil
1 clove of garlic, crushed
1 small white onion, finely diced
2 tomatoes, finely diced
2 1/2 cups caldo de pollo (chicken stock)
2 springs of thyme
1 bay leaf
salt, to taste
- Soak the rice in for an hour or more, beginning the process with hot water. Drain and rinse, then leave in the strainer to drain a little longer.
- In a wide based pan, heat the oil and fry the rice gently for about 5 minutes. Add garlic, thyme, bay, tomato, onion and a good pinch of salt. Continue frying the mixture for a further 3-4 minutes, stirring frequently.
- Add the stock, stir, then bring to the boil. Check the seasoning (it should be a touch salty) and turn the heat down to a minimum and cover then pan. Do not stir the rice until it is ready.
- After about 10 mins when the liquid has been absorbed, take the pan off the heat and let sit for a further 20 minutes. Fluff up gently with a fork before serving.
