Pink Rice



1 tablespoon vegetable oil

1/2 yellow onion, chopped

1 clove garlic, chopped

3 small tomatoes, seeded

1 cup white long-grain rice

1  1/2 cups chicken broth

1/2 teaspoon ground cumin

3/4 teaspoon chile powder

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup chopped cilantro

    or parsley, for topping


          In a saucepan over medium heat warm oil. Add onion and garlic and sauté until tender, about 5 minutes. With a slotted spoon transfer onion and garlic to a food processor or blender, add tomatoes, and process until smooth, In the same saucepan stir rice until coated with oil. Add broth, cumin, salt, pepper, and tomato mixture, and bring to a boil. Reduce temperature to low and cook, covered, until rice is tender, about 20 minutes. Fluff with a fork and transfer to a warm bowl. Sprinkle cilantro or parsley on top and serve immediately.