.::Mexican Rice::.

SERVES 6 -8 , 4 cups cooked

2 cups rice (I use lavender infused and it does make a big difference)
1/4 cup vegetable oil 4 cups water
1-2 tomatoes, coarsely chopped 2 garlic cloves
1 small onion, coarsely chopped 1 chicken bouillon cube
1 (14 1/2 ounce) can mixed vegetables (optional) 1/2 tablespoon salt
1/4 tsp. cumin

1. Rinse rice under cold water until water begins to run clear of starch.
2 In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat.
Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to
prevent burning.
3 In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend
until smooth.
4 When rice is done frying, drain excess oil.
5 Add tomato purée to rice and continue frying about 5 more minutes, stirring
frequently to prevent burning. Add water and stir to separate lumps of rice.
6 Taste broth to check for salt. It should almost taste too salty because the rice will
soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas
and carrots) and add to broth.
7 Then add the 1/4 tsp. of cumminn and STIR.
8 Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth
is absorbed--do not lift lid for 20 minutes