Mexican Tomato-Colored Rice (with fresh vegetables)

Directions

1. Frying the rice: About 40 minutes before serving; measure the oil into a 1 1/2 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.

2. The liquid ingredients: While the rice is frying, prepare the tomato: Seed it, if you like, by cutting it in half width-wise and squeezing out the seeds, then puree it in a blender or food processor. Pour the broth or water into a small pan, add the salt and bring just to a simmer.

3. Simmering and steaming the rice: Add the pureed tomato to the browned rice and cook for a minute, stirring several times. Add the simmering broth, stir the rice, scrape down the sides of the pot, cover and reduce the heat to medium-low. Cook fifteen minutes, then turn off the heat and let the rice stand for 5 to 10 minutes, covered, until the grains are tender.

4. The optional vegetables: While the rice is cooking, simmer the fresh peas until tender ( 4 to 20 minutes, depending on their size and freshness), then drain and set aside; frozen peas only need to be defrosted.  Separately, simmer the carrot 5 to 8 minutes, drain and add to the fresh or defrosted peas.

5. Finishing the rice:  When the rice is tender, add the optional vegetables and fluff with a fork to separate the grains.  Scoop the rice into a warm serving dish, decorate with fresh cilantro or parsley.