Serves:  6

I N G R E D I E N T S
1 1/2 cups (375 ml) long-grain white rice or medium-grained rice.
1 cup (1/2 lb)  tomatoes, un-skinned, finely chopped
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
1/3 cup safflower oil, melted chicken fat or melted lard
3 1/2 cups chicken broth (fresh is best)
1/3 cup carrot rounds (optional)
1/2 cup fresh peas or diced zucchini (optional)
1/2 cup chopped giblets (optional)
salt to taste

I N S T R U C T I O N S
Pour hot water to cover over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain again.

Put the tomatoes, onion, and garlic into a blender jar and blend until smooth.  Set aside.

Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just the grains turn a light brown color.  This process should take about 10 minutes. Tip the pan to one side and drain off any excess oil.

Stir in the tomato puree and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed--about 8 minutes. 

Stir in the broth, vegetables and giblets (if used) add salt to taste and cook over fairly high heat, uncovered until all the both has been absorbed and air holes appear in the surface. 

Cover the surface of the rice with a towel and lid and continue cooking over very low heat for about 5 minutes longer. 

Remove from the heat and set aside in a warm place to allow the rice to absorb the rest of the moisture in the steam and swell--about 15 minutes.  Dig gently to the bottom and test a grain of rice.  If it is still damp, cook for a few minutes longer.  If the top grains are not quite soft, sprinkle with a little hot broth, cover and cook for a few minutes longer.

Before serving, turn the rice over carefully from the bottom so that the flavored juices will be distributed evenly.