Mexican Rice

By NicoleS

Ingredients

• 3 vine-ripened tomatoes (or 6 oz. canned, diced tomatoes)
• 1 cup chicken broth, plus more as needed (to make 2 cups liquid)
• 1 medium chopped onion
• 1/6 cup oil
• 2 large garlic cloves, minced
• 1 cup medium-grain rice
• 1 teaspoon salt
• 1/4 teaspoon tumeric
• 1/4 cup fresh or frozen peas, thawed

Details

Servings 4

Preparation

Step 1

Cut the tomatoes in half, and remove the seeds. Add the tomatoes, onion and 1 cup of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 2 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the rice and saute to coat the rice. Add the garlic and saute for 1 minute. Add the tomato broth mixture, stir and bring to boil. Add the salt and tumeric. Reduce the heat, cover and simmer until the rice is tender, about 30 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.