Coming off of a hand surgery with an easy recipe for me to prep haha. Hope yoiu guys enjoy this one! I know a lot of you have been requesting this one! ARROZ A LA MEXICANA Yield: 2.5 quarts Ingredients 25 g neutral oil 400 g long-grain rice 10 g Diamond Crystal kosher salt, plus more to taste 20 g unsalted butter 100 g white onion, small dice 935 g chicken stock or water 220 g Roma tomato, quartered 23 g garlic, peeled 5 g Sazón Goya con achiote 5 g chicken bouillon 10 g serrano chile, slit on one side 15 g cilantro, whole sprigs Method In a blender, combine the stock, tomatoes, garlic, Sazón, and bouillon. Purée until smooth; reserve. In a heavy pot, heat the oil over medium-high until shimmering. Add the rice and stir until lightly browned. Add the onion, butter, and a pinch of salt. Cook until the onion is fragrant and translucent. Pour in the reserved broth mixture. Bring to a gentle simmer, stirring once to prevent sticking. Add the serrano and cilantro. Cover the pot with a sheet of foil and a tight-fitting lid. Cook for 12–15 minutes, or until the liquid is fully absorbed. Remove from heat and let rest, covered, for 15–20 minutes. Fluff with a fork, adjust seasoning, and serve immediately.