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2 cups white rice
1 1/2 lbs roma tomatoes, halved
1 garlic clove
1/2 medium onion, peeled
2 tbsp vegetable oil (we used grapeseed)
1/2 tsp chili powder (mild)
1/2 cup diced carrots
1/2 cup corn (fresh or frozen)
1/2 cup peas (fresh or frozen - not canned)
Salt
6 pieces chicken - legs and/or thighs
2 tbsp chopped cilantro for garnish (optional)
2 mesh colanders, blender, 5 quart nonstick pot (or larger), large bowl
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