1 15 oz can tomatoes in juice, drained
1/2 white onion, chopped
2 cloves garlic, peeled, halved
1 3/4 cups chicken broth
Salt to taste
1 1/2 Tbsp vegetable oil
1 1/2 cups white rice
3/4 box frozen peas and carrots
2 jalapenos, cut a slit down the center of one side
1/4 cup flat leaf parsley, chopped
In a blender puree the tomatoes, onion, and garlic. (Yield approximately a little over one cup)
In a measuring cup heat the chicken broth until steaming, keep warm.
In a pan (abt. 8 inches in diameter) with a tight fitting lid, heat the oil over medium heat. When hot, add the raw rice and stir regularly until the grains become translucent (milky-white). This takes about 5-6 minutes. Some may turn brown. This is okay. Add the tomato mixture. Stir. Cook until liquid is reduced and the mixture is somewhat dry-looking, about 2-3 minutes.
Add the warm broth, chiles, peas and carrots, and parsley. Stir thoroughly. Cover and cook over the lowest heat for 15 minutes. Remove from heat, and let stand for about 5 minutes.
Uncover and test a grain of rice. If it is still a little hard, re-cover the pan and set back over the low heat for another 5 minutes. (If all of the liquid is absorbed, add 2 Tbsp of water before returning it to the heat.)
As soon as the rice is done, fluff it with a fork. Rick says that this releases steam and stops the cooking. Use the two jalapenos for decoration when serving....they are great to eat, also!