Mexican Rice

Directions

1. 1
   Process garlic in food processor or until chopped finely (about 10 seconds).
2. 2
   Add the onions and chop coarsely, about 6 pulses; set aside.
3. 3
   Chop the tomatoes, about 5 pulses.
4. 4
   Saute the onion mixture and raw rice in the oil in a large skillet over moderate heat until the onions are translucent and rice colors, about 6 minutes.
5. 5
   Stir in the tomatoes, chili peppers and stock and bring to a boil.
6. 6
   Reduce heat; simmer, covered, until fluffy, about 25 to 30 minutes.