Spanish Rice with Lots of Tomatoes
Add rice to a large colander, rinse under cold water for 1 minute.
In large pan set over medium high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
When the onion is tender and the garlic is translucent, add the Tomato ‘Nduja, cumin, paprika, black pepper, Preserved Tomatoes (drained), Ugly Tomato Sauce and water. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout and liquid is absorbed.
Remove from heat and sit covered for 10 minutes before serving.
Garnish with chopped cilantro, this is totally optional, but adds a bit of additional flavor.