Mexican Rice

• 3/4 c. raw regular rice
• 3 Tbsp. Wesson oil
• 3 c. boiling water
• 1 tsp. salt
• 2 medium size tomatoes
• 1 small onion
• 1 clove garlic
• 1 c. peas

1. Place
2. quartered
3. tomatoes,
4. onion, garlic and 2 tablespoons water in
5. blender.
6. Wash
7. rice and let drain.
8. Heat oil in deep heavy two-quart saucepan.
9. Add rice, stir over medium heat until each rice kernel is golden brown.
10. Add ingredients from blender and
11. continue
12. to
13. stir
14. for
15. a few minutes.
16. Add boiling water slowly
17. and
18. carefully as steam will rise.
19. Add salt and peas. Cover.
20. Simmer
21. 25
22. minutes (do not lift cover or stir).
23. The rice
24. should
25. have
26. absorbed all the water and will be dry and flaky.
27. Makes six servings.

regular rice, wesson oil, boiling water, salt, tomatoes, onion, clove garlic, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344593 (may not work)