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.