Place the chicken broth, tomato (or cherry tomatoes), onion, garlic, salt and pepper into the container of a blender or food processor. Blend on high speed until nice and smooth 20-60 seconds, depending on the strength of your blender or processor. Set aside.
Add the additional ¾ of chicken broth and stir. Increase the heat and cook until the rice is bubbling all around the edges. Cover tightly, turn the heat to the lowest setting and cook for 10 minutes. Remove the pot from the heat and allow it to sit, covered for at least 10 minutes (and up to 20). Fluff with a fork and serve.
This rice can be made in the morning (or even a day or two in advance) and stored in the refrigerator. Rewarm at 50% power for 2-4 minutes in the microwave. If you prefer to warm it on the stovetop, use a medium size pot and add 1-2 tablespoons of water. Stir well and rewarm over very low heat until reaching the desired temp.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.