2 cups long-grain white rice
2 tomatoes
1 tablespoon chopped onion
1 clove garlic
1/2 cup oil
3 cups liquid from frijoles de la olla
( black bean broth )
1 teaspoon salt
2 chile serranos

Soak the rice for 5 minutes in warm water,
rinse well and drain.
Meanwhile, puree the tomatoes, onion
and garlic in a blender and strain.
Set aside.
Heat the oil in a skillet,
add the rice and sauté,
stirring constantly,
until it becomes translucent
and the grains separate,
about 5 minutes.
Drain off the excess oil.
Add the pureed tomatoes to the skillet and
stir for 3 minutes over medium heat.
Add the bean liquid and,
as soon as it comes to a boil,
add the salt and chiles.
Cover and cook over low heat
until the rice is tender
and all the water has been absorbed,
about 25 minutes.
If the rice dries out before it is cooked,
add 1 cup hot water.