Mexican Red Rice

ingredients

2 plum/roma tomatoes finely chopped
2 tbsp. vegetable oil
1 cup onion, minced
2 cloves garlic, minced
1 cup long grain rice
1 ¾ cup chicken broth (vegetable broth or water is good, too)
¼ cup tomato sauce
¼ cup chopped fresh cilantro
1tsp. dried oregano
salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)



Instructions

Heat the oil in a pot over medium heat.
Add the onions and sauté until translucent (about 2-3 minutes).
Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
Add the cilantro, oregano and salt and pepper to taste.
Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
Fluff with a fork and serve.