1 1/2 c. white rice
1/4 cup oil
2 small cloves garlic
1/4 onion, chopped
2 tomatoes (or 1/4 cup tomato sauce)
2 tomato bullion cubes
2 jalepeño peppers (whole, NOT chopped)
1 carrot, chopped
1/2 cup peas
4 cups water
In a large saucepan over medium/high heat, saute the rice in the oil, stirring frequently, until the rice is golden brown (about 10 minutes).
In a blender or food processor blend the onion, garlic, and tomato (or tomato sauce).
Add the tomato mixture to the rice. Stir. Add the carrots, peas, whole jalepeños, tomato bullion cubes, and 4 cups of water. Stir until bullion cubes are dissolved. Heat until boiling, stirring occasionaly.
When the water is boiling, turn the heat to low, cover, and cook for 20 minutes, or until water is completely absorbed.
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