Mexican Rice by Suzie

We had tacos at our house last night so I fixed this delicious rice dish to serve with them. Years ago I found this recipe in a lovely book called - Mexico the Beautiful Cookbook. Enjoy!

• 2 cups long grain white rice
• 2 tomatoes, peeled
• 1/4 cup oil
• 1/3 onion, chunked
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 small sprig parsley
• 3 serrano peppers or 1 large jalapeno
• 1/2 cup carrot, chopped small
• 1/4 cup peas

1. Soak the rice for 5 minutes in warm water. Rinse well and drain. Meanwhile, puree the tomatoes in a blender and strain.
2. Heat the oil in a large skillet and add the onion and garlic and saute for 2 minutes. Add the rice and saute, stirring, until translucent and grains separate. Pour off any excess oil.
3. Add the pureed tomatoes to the skillet with the rice. Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas (unless they are frozen. If so, add at the last minutes).
4. When the mixture comes to a boil, cover and cook over medium heat for 20 minutes or until the liquid has been absorbed and the rice is tender.