Serves 8
• 2 large onions
• 3 to 4 cloves garlic, minced
• ¼ cup olive oil
• ½ tsp. ginger
• ½ tsp. ground coriander seeds
• ¼ tsp. ground cloves
• ¼ tsp. fresh-ground black pepper
• 2 cups long-grain white rice
• 3 cups puréed tomatoes
• 2 tsp. salt
• 1½ cups boiling water
1. Peel and coarsely chop the onions, mince the garlic, and sauté them both in the olive oil until the onions are golden. Add the ginger, coriander, cloves, and pepper, stir, then add the rice. Continue sautéing the mixture, stirring often, until the rice is slightly colored.
2. Add the puréed tomatoes, the salt, and the boiling water. Stir the mixture once, then cover and simmer the rice over low heat for another 25 minutes. All the liquid should be absorbed.
3. Serve the rice hot with enchiladas, Rajas con Queso, or anything at all.
