Restaurant Style Mexican Rice

Don't remember where or how I got this recipe - I keep trying others but always come back to this one. I've had this recipe for decades, but can't attibute it to anyone.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups long grain rice
•  hot water, to cover
• 1  large tomatoes (1/2 lb?)
• 1⁄4 medium onion
• 1  garlic clove
• 3  serrano chilies
• 3 1⁄2 cups  well salted chicken broth
• 1  teaspoon salt (if using low salt broth ( I use Swanson's 99%)
• 1⁄8 cup  peanut oil or 1⁄8 cup  safflower oil

• Optional

• 1⁄3 large carrot, sliced thin

• Optional

• 2  tablespoons peas

Directions

1. Pour enough hot water (to cover) over rice and let stand for 20 minutes Drain, rinse well in cold water. Shake colander well & allow to drain for 10 minutes.
2. Puree in a blender: tomato, onion, garlic & chiles. Set aside.
3. Heat oil till it smokes. Fry rice until it becomes a light golden color (10 mins?), stirring constantly over high.
4. Drain any excess oil. Add puree to rice and cook till dry, stirring constantly over high.
5. Add the broth (and carrots if using) and salt. Stir well.
6. Cook uncovered over med heat till liquid ia absorbed and air holes appear.
7. Remove from heat, (add peas if using) cover & set aside for 20-30 minutes.
8. Enjoy.