This dish is often called "Spanish rice," although it's no more Spanish than French fries are French. I prefer to use achiote seeds (a.k.a. annatto) for a more authentic color and flavor. If you don't have a rice cooker, you can make this in one pot on the stove. Kernels of sweet corn and/or peas can be added with or substituted for the carrot. The technique for measuring the stock along with the tomatoes might seem eccentric, but it will help make sure the rice is not too wet.
2 T olive oil (not extra-virgin!)
2 small yellow onions, diced
1 bay leaf
1 large carrot, peeled and diced
5 cloves garlic, minced
1 1/2 C long-grain rice
3 plum tomatoes, diced
Chicken stock (2 C minus the volume of the tomatoes)
1. Over a medium-high flame, heat oil until shimmering. Add onions and bay and saute until onions start to brown.
2. Add carrots and saute for a couple minutes. Add garlic and saute for one minute. Add rice and saute until fragrant and just starting to brown.
3. Place the chopped tomatoes in a measuring cup and add chicken broth up to the 2-cup mark. Add to the rice and bring to a boil.
4. Remove everything to a rice cooker and let it cycle. Or, slap a lid on, turn the heat down as low as possible, and leave it alone for 15 minutes.
5. Either way, fluff the rice and re-cover for five minutes before serving.
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