Simply the Best Mexican Rice

Sometimes the simplest recipes can deliver the best results, and this is a perfect example. My dear friend and chef extraordinaire Reymundo Villalobos shared this family recipe with me and I'm passing it on to you. His beloved mother, Maria, is the most wonderful Mexican cook I have ever met; her rice is superb. We serve it on Cinco de Mayo and on many other occasions.

MEXICAN ARROZ (RICE)
Makes 6 servings

1 clove garlic
¼ onion, peeled
3 tomatoes, peeled, seeded, and chopped
Salt to taste
1½ quarts chicken stock
¼ cup canola oil
2 cups long-grain white rice

In a blender combine the garlic, onion, tomatoes, salt, and ½ cup of the chicken stock. Blend and set aside.

Heat the canola oil in a medium saucepan over medium-high heat. When hot, add the rice and fry until golden brown, 3 to 4 minutes.

Add the tomato mixture and stir quickly. Add the remaining stock, stirring well.

Bring to a boil for 5 minutes and then reduce the heat and simmer for 15 minutes while covered. Do not uncover! Be patient!

After 15 minutes, turn off the heat and let the rice rest for 15 minutes. Stir and serve.