Recipe: Mexican Rice

I usually prepare this rice as a side for when I'm preparing some other Mexican dish. These usually call for chicken or pork that I usually boil or roast. If you're preparing this rice for something similar, I recommend using the water you sued for boiling the meat or the juices from roasting to flavor your rice. If you're preparing the rice on its own, you can just use water.

Ingredients (4-6 people)

- 1 1/2 cups long grain rice

- 2 garlic cloves

- frozen peas

- water from boiled meat, or water (3 cups)

- 1 chicken stock cube

- olive oil

- 5 tomatoes

- 1/2 onion

Instructions

Boil tomatoes in a pot of water until skin starts to crack. Place tomatoes in a blender with garlic, onion, salt, and some water used for boiling the tomatoes. Heat olive oil in a large pan or wok. Pour rice into hot and let it cook for about a minute. Pour tomato sauce over rice and give it a nice stir. Dissolve chicken stock in water and pour over rice. Let the rice cook, stirring occasionally  to make sure the bottom doesn't burn. Add more water if necessary. When rice is almost done cooking, add frozen peas. Serve!