Edwards Spanish rice

• 1 cup white rice
• 2 cup chicken broth
• 1 Very large tomato or 2 medium
• 4 or more tablespoons evoo
• 4 clove garlic
• 1 Hand full cilantro
• 1 table spoon fresh basil.or about a teaspoon dried
• 1 tsp or to taste cumin
• 1/4 cup diced onion
• 1 salt and pepper to taste
• 1 You can toss in a chopped and seeded jalapeno pepper or add a dash of cayenne for spice optional

1. In a pan on medium heat pour about 1 or 2 tablespoons of evoo
2. When the pan is heated a bit pop in your tomato or tomatoes and cook all around until it's well roasted
3. When the tomato is done your can put it in a dish and cover it with foil or plastic wrap for a few minutes while you Sautee you're garlic and onion
4. When Your Onion Is Translucent And Garlic Is Soft Peel Your Tomato *We Dont want The skins, And Plop Your Tomato In With Your Garlic And onion
5. Mush up your tomato as much as you can some small chunks are fine
6. Add in your spices and let simmer on low
7. In a separate pan heat remaining evoo on medium and add your one cup of rice *I used short grain but long works fine
8. Toast your rice in the evoo for a few minutes until it's starts turning a bit golden..add your chicken stock
9. Add your tomato mixture to rice
10. Stir everything well put a lid on it and simmer until rice is done
11. Once rice is done remove lid and stir let cook until liquid is absorbed..adjust seasoning to taste

white rice, chicken broth, tomato, evoo, clove garlic, full cilantro, fresh basilor, cumin, onion, salt, pepper

Taken from cookpad.com/us/recipes/348022-edwards-spanish-rice (may not work)