Mexican Rice

Take a medium sauce pan and add your olive oil and rice. If you are sautéing the garlic and onions add them too. Turn your heat to med-high. Keep moving the rice around the pan to coat it with the oil. Do not walk away from this pan. the rice will burn very quickly if you leave it unattended. Continue to move the rice around until most of it is toasted. The rice turns a cloudy white and sometimes with brown a bit. After it is mostly toasted, add the blended tomato and move the rice around to coat it. Turn the heat to medium and add 1 cup of broth and a half cup of water. At this point you will want to sprinkle your salt over the top then push the rice around to mix the salt with the water and broth. The liquid should cover the rice. Put a lid on the rice if you have one or cover with foil and turn the heat to low-med. Let this simmer for about 10 minutes then check to make sure it doesn't need more broth. When you add broth, push the rice to the center all the way around then gently move the pan front to back to settle the rice in the pan. When the rice is close to being done you can uncover and let any extra broth cook off. If the rice is being stubborn just keep adding broth making sure to add a little salt if needed. The rice tends to cook faster in the center so be sure to push your rice to the center and resettle it when/if you add broth.