Mexican Style Rice

Submitted by HBeachlady

1 cup long grain rice
1 garlic clove
1/2 teaspoon salt
2 tablespoons lard or vegetable oil
1 small onion chopped
2 tomatoes, peeled, chopped (1/2 lb)
1 cup water
1 cup chicken broth
1/3 cup frozen peas, thawed
1 small carrot peeled, cooked, diced
1/2 teaspoon salt

To prepare rice.....
Soak rice in hot water, then rub between your fingers.   The water will become milky.   Drain rice and spread in a thin layer to dry.  

Mash garlic with 1/2 teaspoon of salt to make a paste; set aside. Heat lard or oil in a large pot or Dutch oven.   Add rice.   Cook and stir over medium heat until lightly browned.   Add onion and garlic paste.   Cook and stir until onion is tender.   Add tomatoes.   Cook and stir until tomatoes are softened and blended into rice mixture.   Add water.   Cover and simmer until water is absorbed.   Stir in broth, peas, carrot and 1/2 teaspoon salt.   Cover and simmer until most of the liquid is absorbed, 3 to 5 mins.  Reduce heat to very low and steam 30 to 45 minutes until rice is tender.   Makes 4 servings.   May be increased.