Mexican Rice

Great side dish packed with flavor. My son actually eats it as main dish with some pieces of roasted chicken on top or some sausage: he just loves it!

Ingredients:

• 2 1/2 cups of rice
• 4 cups chicken broth
• 5 large tomatoes chopped (skin removed)
• 1 cup frozen peas thawed 
• 2 cooked and chopped carrots
• salt and pepper to taste
• 1 garlic clove finely chopped
• 2 tablespoons Vegetable oil 

Directions:

1. Soak the rice in warm water until the rice becomes clearer, then rinse it in cold water a few times until the water runs clear.
2. Heat some oil in a cooking  pot and fry the rice until is soft golden, take it out of the pot and set aside.
3. Add the tomatoes with the garlic to the cooking pot and cook for a couple of minutes.
4. Add the rice, chicken stock , peas, carrots and corn and let it cook for a few minutes. Salt and pepper to taste.
5. Reduce the fire, cover the pan and allow it to fully cook.

Tip: To remove the skin of the tomatoes, you can either roast them on a warm skillet and remove the blackened skin or you can soak them in boiling water for a few seconds and then dip them in VERY cold water (can use ice in the water), this will soften the skin and you can easily peel it off.