Mexican Rice

Ingredients

• 1 Tbsp vegetable oil
• 1 c long or medium grain rice
• 1 small onion finely chopped
• 1 large clove garlic peeled and finely diced
• 1 ripe medium-small tomato roasted or boiled cored and peeled or 12 15 oz can tomatoes drained
• 1 12 c broth preferably chicken or water
• salt about 12 tsp if using unsalted broth or water
• 1 c fresh or defrosted frozen peas optional
• 1 large carrot peeled and chopped into 14-inch dice optional
• several sprigs fresh cilantro for garnish

Directions

1. About 40 minutes before serving measure the oil into a 1 12 to 2-quart saucepan set over medium heat Add the rice and onion and cook stirring regularly until both are lightly browned 7 to 10 minutes Mix in the garlic and cook a minute longer