Although this rice cooks to a rosy red, not a yellow, for some curious reason it is always called Arroz Amarillo.
2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups stock
1/4 cup olive or salad oil
1 1/2 cups tomato, peeled, seeded, and pureed
Freshly ground pepper
Cover the rice with hot water and allow it to stand for 15 minutes. Drain and rinse in cold water until the water runs clear. Drain again and dry thoroughly.
Place the onion and garlic with a little stock or water in the electric blender and blend until smooth. Heat the oil in a skillet or casserole -- use one which has a cover -- add the rice and onion puree, and sauté until rice is golden. Add the tomato, remaining stock, salt and pepper to tast. Bring to a boil; cover; lower heat and cook until the rice is tender and all liquid has been absorbed. Serves 6.