Mexican Rice - cooking recipe

Ingredients

1 large clove garlic
2 medium onions
1 (28 oz.) can whole tomatoes, drained
1 c. long grain rice
3 Tbsp. vegetable oil
2 to 4 chili peppers, chopped (can substitute jalapenos)
2 c. chicken broth
salt and freshly ground pepper

Preparation

Process garlic in food processor or until chopped finely (about 10 seconds).
Add the onions and chop coarsely, about 6 pulses; set aside.
Chop the tomatoes, about 5 pulses.
Saute the onion mixture and raw rice in the oil in a large skillet over moderate heat until the onions are translucent and rice colors, about 6 minutes.
Stir in the tomatoes, chili peppers and stock and bring to a boil.
Reduce heat; simmer, covered, until fluffy, about 25 to 30 minutes.