Marco Jaimes' Mexican Rice

(Shared recipe submitted by Joanna Figart.)

Ingredients

• 1 tablespoon vegetable oil
• 1 cup long or medium grain rice
• 1 small onion, finely chopped
• 1 large garlic clove, peeled and diced
• 1 ripe medium tomato roasted or boiled, cored and peeled (can use one-half of a 15-ounce can tomatoes, drained)
• 1-1/2 cups chicken broth
• Salt to taste
• 1 package (10 ounces) frozen peas, thawed
• 1 large carrot, peeled and chopped into 1/4-inch dice
• Several sprigs fresh cilantro

Set oil over medium heat. Add the rice and onion and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in garlic and cook for 1 more minute.

Purée tomato. Pour broth into a small pan, add the salt and bring to a simmer. Add the tomato purée to the browned rice and cook for a minute, stirring. Add simmering broth to the rice and scrape browned bits from the bottom of the pot. Cover, reduce heat to medium-low and cook for about 15 minutes. Turn off the heat and let sit 5 to 10 minutes on the burner you just turned off until the rice is tender.

While the rice is cooking, simmer the carrot 5 to 8 minutes. Drain and add to the peas. When rice is tender, add the vegetables and fluff with a fork to separate the rice. Decorate with cilantro and serve.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.