I grew up in Southern California surrounded by Mexican food. One of my favorites was always mexican rice. This tomato rice recipe comes close, though the authentic version tends to be baked in the oven and contains chilis and/or cilantro / coriander. The onions bring a slight sweetness, and the light frying beforehand makes the rice slightly crispy. Also, I like to use italian long grain brown rice, though you can use basmati brown rice. If you prefer using white rice, the cooking time will be much shorter, around 15-20 minutes.
3/4 cup brown rice
1 tsp sea salt
1 tsp minced garlic
1 medium tomato, quartered
1/2 medium yellow onion, quartered
1 can vegetable broth or 1 cup water mixed with 1 tbs vegetable bouillon
1. In a blender, add the onion, tomato, salt and garlic. Give it a quick whizz till liquified.
2. Heat the oil in a medium saucepan. Add the rice and on a medium heat, stir the rice until it begins to brown (being careful not to burn it).
3. Add the broth / water&bouillon and the blended mixture to the browned rice (the broth and blended mix should be about 1 1/2 cups liquid. If less add a little water.
4. Bring the rice to a boil, then turn down to a simmer, cover with a tight lid and cook for 40 minutes.