Mexican Rice

• 1 medium tomato, cut up
• 1/2 small onion, cut up
• 1 clove garlic
• 3 Tbsp. salad oil
• 1 1/2 c. rice (regular long-grain)
• 3 c. water
• 2 chicken bouillons
• 1 carrot, thinly sliced
• 1 tsp. salt
• 1/2 c. frozen peas

1. In blender, blend tomato, onion and garlic until smooth.
2. Set aside.
3. In 12-inch skillet over medium-high heat, in hot oil, cook rice until golden, stirring constantly.
4. Add tomato mixture; cook until all liquid is absorbed, stirring.
5. Stir in water, bouillon, carrot and salt.
6. Over high heat, heat to boiling.
7. Reduce heat to low; cover and simmer for 10 minutes.
8. Add peas, cover and simmer 10 minutes longer or until rice and vegetables are tender and all liquid is absorbed.
9. Makes 12 accompaniment servings.

tomato, onion, clove garlic, salad oil, rice, water, chicken bouillons, carrot, salt, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026879 (may not work)