Arroz A La Mexicana-Traditional Mexican Rice

• 2 teaspoons vegetable oil
• 1 cup medium grain rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 medium tomatoes, roasted,cored,peeled
• 1 1/2 cups chicken broth (NOT water)
• 1/2 teaspoon salt
• roasted corn (optional)
• roasted jalapenos (optional) or roasted poblano chile (optional)
• roasted bell pepper (optional)
• frozen peas (optional)
• chopped cilantro (optional)
• diced carrot (optional)
• crumbled queso fresco (optional) or crumbled farmer cheese (optional)

1. In a small pan bring the broth to simmering.
2. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
3. Mix in the garlic and cook for 2 minutes.
4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
6. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

vegetable oil, grain rice, onion, clove garlic, tomatoes, chicken broth, salt, corn, poblano chile, bell pepper, frozen peas, cilantro, carrot, queso fresco

Taken from www.food.com/recipe/arroz-a-la-mexicana-traditional-mexican-rice-10833 (may not work)