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Mexican Rice

Ingredients:

• 1 1/2 cups (375 ml) long grain rice
• 1 cup (250 ml) peeled and chopped carrots
• 1/4 cup (50 ml) oil
• 3 1/2 (875 ml) chicken or vegetable stock
• 1 large onion, chopped
• 2/3 cup (150 ml) frozen peas
• 1/2 chili, de-seeded and chopped finely
• 2 large, crushed garlic cloves
• salt and pepper
• 4 tomatoes, peeled and chopped
• chopped fresh cilantro

Preparation:

Put the rice in a heatproof bowl, cover with boiling water and let sit for 10 minutes, then drain it very thoroughly.

Heat the oil in a pan. Add the rice and fry over a low heat, stirring almost constantly for about 5 minutes, or until just beginning to color.

Add the chopped onion, chili, garlic, tomatoes and carrots to the pan, and continue to cook for a minute or so before adding the stock and bringing to a boil.

Stir the rice well, cover the pan and simmer over a low heat for 20 minutes without removing the lid.

Stir in the peas and seasoning. Continue to cook, covered, for about 5 minutes, or until all the liquid has been absorbed, and the rice is tender.

Let the covered pan sit for 5-10 minutes, and then fork up the rice. Sprinkle generously with chopped fresh cilantro before serving.