This rice combines nicely with Mexican Frijoles Refritos for an excellent lunchtime meal.

INGREDIENTS | SERVES 6

• 1½ cups long-grain white rice
• 1 large tomato, peeled, seeded, and chopped
• ⅓ medium white onion, roughly chopped
• 1 clove garlic, peeled and roughly chopped
• ⅓ cup peanut or safflower oil
• 3½ cups vegetable stock
• 2 teaspoons salt
• ½ carrot, peeled and finely chopped
• ⅓ cup green peas (frozen are okay)

1. Soak rice in hot water for 15 minutes, then rinse and drain. Purée the tomato, onion, and garlic in a blender.

2. Fry the rice in the oil, in a large saucepot, until it turns light gold in color, about 10 minutes. Pour off excess oil.

3. Stir in the tomato purée and cook until almost dry, about 3 minutes.

4. Add stock, salt, carrots, and peas, cover, and simmer over low heat for 18 minutes; liquid should be absorbed and rice tender. Remove from heat and let stand 5 minutes, then fluff with a fork.