Mexican rice

Rinse the rice in a strainer under cold water for a few seconds.

Let the rice dry for about 15 to 20 minutes.

Blend the three halved Roma tomatoes, the piece of onion, the garlic clove, the spices and two and a quarter cups of water until smooth.

Heat enough oil to cover the bottom of a pan over medium-high heat; add the rice and toast about five minutes until golden.

Add one jalapeño with a slit cut in it and toast a couple of minutes.

Add the tomato broth slowly, mix and bring to a simmer; taste for salt and adjust; add a little cilantro.

Cover, reduce to the lowest heat and cook 25 minutes, until all the liquid has evaporated.

Turn off the heat and rest five to ten minutes covered.

Remove the cilantro and fluff the rice.