Preparation:
Soak the rice in hot water for 10 minutes drain, rinse with cold water, drain well, and set aside combine tomatoes, onions, and garlic in a food processor process to a smooth puree and set aside heat fat in a large heavy saucepan, over a moderate flame add rice and saute until golden strain off fat and return rice to pan add pureed tomato mixture heat and stir for 7-8 minutes, until puree has been absorbed stir in chicken stock, carrots, zucchini, and giblets season to taste with kosher salt bring to a boil, reduce heat, and simmer until all stock has been absorbed reduce flame to lowest setting cover with a towel and lid and steam for another 5 minutes remove from heat and allow to rest for 15 minutes serve hot |
