Mexican Rice

Rinse the Long-Grain White Rice under cold water until the water runs clear, then drain well and set aside.

Heat a couple of tablespoons of Vegetable Oil in a wide, heavy-bottomed skillet or saucepan over medium heat. Add the drained rice and cook, stirring frequently, until the grains are lightly golden and fragrant—about 5–7 minutes.

Meanwhile, pulse the Tomatoes with a portion of the White Onion and a few cloves of Garlic in a blender or food processor into a smooth sauce.

Carefully pour the tomato-onion-garlic mixture into the skillet with the toasted rice and cook for 2–3 minutes, stirring, so the flavors meld and some of the raw tomato flavor cooks off.

Add enough Chicken Stock to the pan to just cover the rice (about 2 cups stock for every cup rice as a guideline), then stir in a pinch of Salt to taste. Bring the mixture to a gentle boil.

Stir in diced Carrot and the Green Peas; once boiling, reduce the heat to low, cover the pan tightly, and simmer undisturbed until the rice is tender and the liquid is absorbed—about 15–20 minutes depending on rice and heat.

Remove the pan from heat and let the rice rest, covered, for 5–10 minutes to finish steaming.

Fluff the rice gently with a fork, taste and adjust seasoning with more Salt if needed, then serve warm as a colorful, flavorful side.