Mexican Rice

Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan.

Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and cilantro on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm.

For a popular variation to this recipe, add 1/3 cup each cubed potatoes, carrots, and peas with the water.