Traditional Mexican rice colored with tomato and other vegetables.

1 c. long grain rice
1 garlic clove
1/2 tsp. salt
2 tbsp. lard or vegetable oil
1 sm. onion, chopped
2 tomatoes, peeled, chopped
1 c. water
1 c. chicken broth
1/3 c. frozen peas, thawed (opt.)
1 sm. carrot, peeled, cooked, diced (opt.)
1/2 tsp. salt

Mash garlic with 1/2 teaspoon salt to make a paste; set aside.

Heat lard or vegetable oil in a large pot or Dutch oven. Add rice. Cook and stir over medium heat until lightly brown. 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 teaspoon salt. Cover and simmer until most of the liquid is absorbed, 3 to 5 minutes.

Reduce heat to very low and steam 30 to 40 minutes until rice is tender. 4 servings. You may double recipe.