Mexican Rice

Hey folks!!
I got an mexican rice recipe for you. I do it differently than all other rice recipes. I stir the tomato,onion, and garlic clove puree in for 8 minutes after the rice is lightly fried then I add the water. I also turn my stove off after I pour the water in and stirred it and let it simmer on its own. Enjoy!!


Ingredients:

1 1/2 cups (375 ml) long-grain white rice
1 cup (1/2 lb) tomatoes, un-skinned, finely chopped
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
1/3 cup oil
3 1/2 cups water
1/2 cup frozen pea and carrots, (use as much or little as you want)
1 tbsp or 1 cube of either chicken or tomato with chicken flavor bouillon
salt to taste


Pour enough hot water to cover the rice in a bowl and let it stand for about 10 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain again. Put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside. Heat the oil over medium high heat in a big sauce pan. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just the grains turn a light brown color. This process should take about 10 minutes. Tip the pan to one side and drain off any excess oil.

Stir in the tomato puree and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed--about 8 minutes.Pour in the 3 1/2 cup of water and add the pea and carrots and season with the bouillon and salt. Stir lightly and bring to an boil then turn off the stove and cover the saucepan. Let it simmer for 15-20 minutes. When done,use an folk to fluff the rice mixture and serve it with anything.