Charred Guajillo Rice

Rice

1. 5Heat 2 tbsp oil in a wide skillet. Add the rice and cook for 8-10 minutes stirring occasionally until the grains turn golden and some dark toasted spots appear. It should also have a nutty aroma.2 tbsp Oil·10.58 oz Long Grain White Rice
2. 6Pour the blended tomato mixture into the rice and fry for 2-3 minutes stirring gently until the base thickens slightly.
3. 7Add remaining 1 cup of chicken stock, butter, salt, cumin and oregano. Stir to mix and bring to a boil. Reduce heat to very low, cover and cook for 18 minutes. Do not stir the rice.2 cups Chicken Stock·1 tbsp Butter·1 tsp Salt·½ tsp Cumin·½ tsp Dried Oregano
4. 8Turn off the heat and leave covered for 10 more minutes. Turn the heat back on to medium high for 2 minutes and stir until you hear a light crackling sound.