Arroz a la Mexicana-Traditional Mexican Rice

You won't get that "canned - chili powder" taste with this one.

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 2  teaspoons  vegetable oil
• 1  cup medium grain rice
• 1  small onion, 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 chile (optional)
•  roasted bell pepper (optional)
•  frozen peas (optional)
•  chopped cilantro (optional)
•  diced carrot (optional)
•  crumbled queso fresco (optional) or   crumbled farmer cheese (optional)

Directions

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 or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.