Authentic Mexican Rice - cooking recipe

Ingredients

1 1/2 cups medium grain rice
1 fresh tomatoes, chopped or (15 ounce) can well drained canned tomatoes
1/2 white onion
2 garlic cloves
1 1/2 tablespoons vegetable oil
2 carrots, peeled, quartered lengthwise & cut into 1/4 inch dice
1 3/4 cups chicken broth
2 jalapenos, with slits cut into their sides
1/2 teaspoon salt
2 tablespoons fresh parsley, minced
1 cup frozen peas, defrosted

Preparation

Rough chop tomatoes, onion & peeled garlic.
In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
Add the diced carrots and saute for 2 minutes.
Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
Cover, reduce heat to simmer and cook for 15 minutes.
Open pot and scatter peas on top. Recover and let sit for 5 minutes.
Fluff with fork and serve.
Discard jalapenos or use to decorate the dish.