Serves 10. Unlike a rice pilaf, this good rice dish is moist rather than dry and fluffy.



  1. Wash rice, drain and set aside in a colander.
  2. Combine chopped Onion, garlic and tomatoes in a food processor and process to a smooth purée.
  3. Add cold chicken stock. Strain.
  4. Heat the corn oil in a heavy-based saucepan over medium heat and sauté the rice until it starts to turn golden, 5–7 minutes.
  5. Stir in the onion-tomato-chicken stock mixture.
  6. Bring to a simmer, cover pan and reduce heat to low.
  7. Cook until almost all the liquid is absorbed and the rice is tender, about 25 minutes.
  8. Add salt to taste.
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