Mexican red rice

Heat a 2 to 3 quart saucepan over medium heat and coat the bottom heavily with neutral oil.

Add the rice and stir until every kernel has turned from translucent to milky white and it sounds like sand; a little browning is fine.

Blend the drained can of fire roasted tomatoes, halved garlic and rough chopped onion to a puree.

Stir the puree into the rice and let it sit without stirring for 1 to 2 minutes until it looks dry, so it turns out fluffy rather than creamy.

Gently dislodge the rice from the bottom without stirring vigorously, then add the measured chicken broth.

Add 1.5 teaspoons salt, the halved chilies and the chopped parsley and bring to a full simmer.

Tip everything into the rice cooker, spread evenly, cover and set to cook; it clicks off after about 5 to 8 minutes and finishes on keep warm, about 20 minutes in all.

Fluff gently with a wide-tined fork to release the steam and stop the cooking; remove the chilies or leave them. Holds warm an hour or more.