Mexican Rice

Directions

1. 1
   In blender, blend tomato, onion and garlic until smooth.
2. 2
   Set aside.
3. 3
   In 12-inch skillet over medium-high heat, in hot oil, cook rice until golden, stirring constantly.
4. 4
   Add tomato mixture; cook until all liquid is absorbed, stirring.
5. 5
   Stir in water, bouillon, carrot and salt.
6. 6
   Over high heat, heat to boiling.
7. 7
   Reduce heat to low; cover and simmer for 10 minutes.
8. 8
   Add peas, cover and simmer 10 minutes longer or until rice and vegetables are tender and all liquid is absorbed.
9. 9
   Makes 12 accompaniment servings.