Mexican Rice - cooking recipe

Ingredients

1 medium tomato, cut up
1/2 small onion, cut up
1 clove garlic
3 Tbsp. salad oil
1 1/2 c. rice (regular long-grain)
3 c. water
2 chicken bouillons
1 carrot, thinly sliced
1 tsp. salt
1/2 c. frozen peas

Preparation

In blender, blend tomato, onion and garlic until smooth.
Set aside.
In 12-inch skillet over medium-high heat, in hot oil, cook rice until golden, stirring constantly.
Add tomato mixture; cook until all liquid is absorbed, stirring.
Stir in water, bouillon, carrot and salt.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer for 10 minutes.
Add peas, cover and simmer 10 minutes longer or until rice and vegetables are tender and all liquid is absorbed.
Makes 12 accompaniment servings.