Mexican Rice

• 1 large clove garlic, roughly chopped
• 2 cups canned tomatoes (fresh tomatoes can be used)
• 1/2 cup green bell pepper, roughly chopped
• 1 medium onion, roughly chopped
• 1/2 medium jalapeno, seeds and veins removed
• 1 teaspoon salt
• 1/2 cup chicken stock or water
• 2 tablespoons vegetable oil
• 1 heaping cup long-grain white rice, rinsed

1. Blend vegetables, salt and stock or water together into a mostly smooth puree (a few small pieces of onion and pepper are fine).
2. In a large skillet with a tightfitting lid, heat oil.
3. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
4. Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil.
5. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes.
6. Let sit for another 10 minutes.

clove garlic, tomatoes, green bell pepper, onion, veins, salt, chicken, vegetable oil, longgrain white rice

Taken from cooking.nytimes.com/recipes/1016674 (may not work)