Rosa's Rice
Recipe by Rosa Ramirez
Serves 6-8
I learned this nice side dish, with its delicate taste and lovely red clay color, from my friend and former staff member, Rosa Ramirez. This is a great side dish for adding color to a plate, yet its flavor doesnít compete with the entree. ñTerry Thompson-Anderson

6 cups good quality chicken stock
1 tsp salt, or to taste
4 Knorr brand tomato bouillon cubes
2 large Roma tomatoes, roughly chopped
3 large garlic cloves, peeled and toasted until golden
2 (1-inch thick) slices of white onion
1/4 cup solid shortening
2 cups long grain white rice

Combine the chicken stock, salt, tomato bouillon, tomatoes, garlic and onion slices in bowl of blender. Puree until smooth; transfer to bowl and set aside.

Melt the shortening in a heavy 4-quart saucepan over medium heat. When shortening is hot, add the raw rice and cook, stirring constantly, to lightly brown the rice, about 15 minutes. Do not let the rice stick to the pan. When the rice is golden, pour the pureed tomato mixture into the pan and stir to blend well. Cover pan and bring to a full boil. Allow the rice to boil for 4 minutes, then turn off the heat. Set pan aside, tightly covered, for about 15 minutes, or until all liquid has been absorbed. Stir to fluff the rice. Serve hot.