Rice - Spanish

Name: Rice - Spanish
Ingredients: 4 Roma tomatoes cored and quartered; 1 onion peeled and quartered; 1/4 cup olive oil or vegetable oil; 2 cups long-grain white rice; 2 cloves garlic minced; 2 cups chicken broth or water; 1 tablespoon tomato paste or one cube Consomate (see note 1); Salt; 1/2 cup frozen vegetables thawed, optional; minced fresh cilantro for garnish, optional; lime wedges for serving, optional

Mexican

4 Roma tomatoes cored and quartered
1 onion peeled and quartered
1/4 cup olive oil or vegetable oil
2 cups long-grain white rice
2 cloves garlic minced
2 cups chicken broth or water
1 tablespoon tomato paste or one cube Consomate (see note 1)
Salt
1/2 cup frozen vegetables thawed, optional
minced fresh cilantro for garnish, optional
lime wedges for serving, optional
In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt (I like 1 ½ teaspoons). If using peas and carrots, stir them in with the liquid. Bring to a boil.
Cover and simmer until rice is tender, about 13 to 16 minutes. Fluff rice with a fork. Fold in cilantro (if using) and season to taste with salt. Serve with lime wedges if desired.