The two secrets to this flavorful, fluffy rice are toasting the rice before adding the rest of the ingredients and letting it steam undisturbed after adding the liquid. Do both for a delicious dish indeed!

Preparation

Rinse rice until water used runs clear, then drain.

Place tomatoes, onion, garlic, and broth in a blender and blend until completely smooth, then set aside.

Heat oil in a Dutch oven over medium-high heat. Add drained rice and toast for 6–8 minutes, stirring until rice looks dry and golden.

Pour the blended tomato mixture into the pan. Stir once, then add bouillon and the whole serrano pepper.

Bring to a boil, then cover tightly with a lid, reduce heat to low, and steam for 18 minutes. Do not lift the lid or stir during this time.

Remove covered pan from heat and let rest for 5 minutes before uncovering. Remove serrano pepper, then fluff rice gently with a fork.