Rosas Mexican Rice

• 1/2 cup vegetable oil
• 1 medium yellow onion, cut in medium dice
• 2 tablespoons minced garlic (about 6 cloves)
• 4 cups long-grain rice
• 3 medium carrots, diced
• 1 (14-ounce) can plain tomato sauce
• 7 cups chicken stock
• 2 cups frozen green peas
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• Kosher salt

1. In a large stockpot set over medium heat, heat the oil and saute the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes.
2. Add the carrots, tomato sauce, and chicken stock.
3. Bring to a boil, decrease the heat to medium-low, and add the frozen peas.
4. Cover and cook until the liquid is absorbed, about 15 minutes.
5. Remove the rice from the heat and let sit for another 10 minutes.
6. Fluff and serve.
7. The rice can be made up to 1 day in advance, cooled, covered, and refrigerated.
8. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.

vegetable oil, yellow onion, garlic, longgrain rice, carrots, tomato sauce, chicken stock, frozen green peas, freshly ground black pepper, ground cumin, kosher salt

Taken from www.epicurious.com/recipes/food/views/rosa-s-mexican-rice-382653 (may not work)