RINSE the rice under cold water until it stops running white. Drain and let dry for ten minutes, then sauté the rice in hot oil, once the rice is browned, remove the excess oil and add the chopped onion and garlic. Sauté for one minute. ADD the blended and strained tomato, chicken broth, cilantro and parsley, then the steak. SAZE with salt and the serrano chile to taste. The rice should be brothy and served as a main dish. Note: the broth should be a point above salt so that the rice is well seasoned. If you like, it can be served with chopped white onion, chopped cilantro and a drop of lime juice.