Mexican Rice

• 1 1/2 cups unconverted rice (like Canilla)
• 1 cup finely chopped fresh or well-drained canned tomatoes
• 2 tablespoons finely chopped onion
• 1 clove garlic, peeled
• 3 tablespoons vegetable oil
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon salt, plus more to taste
• 13 cup thinly sliced carrot, optional
• 1/2 cup peas or diced zucchini, optional
• 1/2 cup chicken giblets, optional

1. Soak rice in hot water for 10 minutes.
2. Drain.
3. Rinse with cold water and drain well.
4. Place tomatoes, onion and garlic in a blender.
5. Puree until smooth.
6. Set aside.
7. Heat oil in a medium-large, heavy-bottom pot over medium-high heat.
8. Add rice.
9. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes.
10. Stir in the tomato puree.
11. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
12. Stir in broth, salt and vegetables and giblets, if using.
13. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes.
14. Turn heat to very low.
15. Cover the pot with a towel.
16. Continue cooking for 5 minutes.
17. Remove from heat.
18. Let stand, covered, for 15 minutes.
19. Adjust seasoning if needed and serve.

rice, tomatoes, onion, clove garlic, vegetable oil, chicken broth, salt, carrot, peas, chicken giblets

Taken from cooking.nytimes.com/recipes/9937 (may not work)