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2 teaspoons vegetable oil
1 cup medium grain rice
1 small onions, finely chopped
1 clove garlic, minced
1 medium tomatoes, roasted,cored,peeled
1 1/2 cups chicken broth ( NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or roasted poblano chiles (optional)
roasted bell peppers (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrots (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)
1) In a small pan bring the broth to simmering.
2) Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
3) Mix in the garlic and cook for 2 minutes.
4) Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
5) Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
6) Remove from heat and toss and either stir in cilantro and queso fresco or offer at the table.
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1st Keep
 conan3405
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