Mexican Rice - cooking recipe

Ingredients

1 ripe medium tomato, cored and chopped
1/2 small onion, chopped
2 garlic cloves, peeled
2 Tbsp. vegetable oil
1 c. long grain white rice
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. white pepper
pinch of ground cinnamon
1 1/2 c. chicken broth

Preparation

Combine the tomato, onion and garlic in a blender.
Puree until smooth.
In a medium saucepan, with lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until opaque and golden.
Pour in the tomato puree, salt, cumin, white pepper and cinnamon and continue cooking, stirring frequently, until most of the liquid is absorbed.
Pour in the chicken broth. Bring to a boil, reduce to a simmer and cover.
Cook 25 minutes or until the liquid is absorbed.
Let sit with the cover on 10 minutes longer. Fluff and serve.