Mexican rice!

As another favor for my sister in law, I made her Mexican rice for her party she had yesterday!
Hopefully everyone liked it and hopefully you will too! Also, just so you know, there are several ways of making this type of rice; this version is the one my grandmother taught me with a few of my own norwexican changes.

I usually calculate 1/2 cup of uncooked rice per person. So this recipe will be for approximately 4 people.

2 cups of rice
4 cups hot water
1 onion finely chopped
1 red chili pepper de-seeded and de-veined finely chopped
2 chicken stock cubes
2 whole garlic cloves
1 can of tomato puree
1 cup of fresh cilantro/ or dry cilantro
1 cup of frozen peas (optional)
2 carrots finely chopped into small pieces (optional)

First rinse your rice to remove as  much starch as possible. In oil, cook the finely chopped onion and the chili pepper. Add the rice and fry until they are a light golden brown color. Add the garlic cloves, cilantro, peas and carrots. Let those fry a bit too.

What I did next was mix the tomato puree and the 2 chicken stock cubes in 4 cups of hot water. Wait until the stock cubes dissolve and the puree is well mixed. Add too the rice, mix and lower heat to a low-medium setting. Cover and let cook for about 20-25 minutes. Occasionally check on it to make sure it doesn't burn on the bottom, if it's starting too stick to the bottom and a bit of water, cover and let it continue to cook.

After 20-25 minutes the rice should be done (remove the garlic cloves)!