3 Roma tomatoes
2 onions ( preferably white )
5 cloves of garlic
2-3 TBS of olive oil
3 cups Long Grain Brown Rice
In blender or food processor add the tomatoes, onion, galic and 2 cups of chicken stock and purée. Meanwhile add oil and rice to a large pan and brown for 6-8 minutes over medium heat.
Place purée through strainer to get all the pulp separated. ( The pulp will make the rice mushy if it is not extracted. )
Add enough broth to strained liquid to make a total of 8 1/4 cups liquid. Add all liquid to browned rice and bring to a rapid boil then cover immediately with lid and turn flame to simmer. Simmer for 1 hr ( do not lift lid). After 1 hr take a spoon and careful move back give to see if liquid is completely gone( see photo). If it is then your rice is done .. If not return lid and cook till liquid is completely gone.
* don't mix rice - slowly scoop from the sides to center for serving - enjoy!