Mexican Rice

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• 1 cup long grain white rice
• 2 tbs cooking oil
• 1 tomato
• 1/3 onion
• 2 cloves garlic
• 1 2/3 cups water
• 1 tsp salt
• 1 carrot , shredded or julienned (optional)
• 1/2   chile ancho , minced (optional)
• 2 sprigs cilantro (optional)
• 4 cloves garlic , peeled and left whole (optional)
• 4 chiles serranos (optional)
• 1/2 cup peas (optional)

1. Soak the rice in hot water for 1/2 hour. Drain and dry 15 minutes.
2. Meanwhile, place tomato, onion, and 2 cloves garlic in a blender and blend until smooth.
3. Heat the oil in a heavy pot over medium heat. Add rice and cook, stirring constantly, until golden brown.
4. Turn heat to medium high and add tomato mixture. Cook, stirring constantly until moisture evaporates and it begins to stick to bottom of pot.
5. Stir in water, salt, and optional ingredients except peas. Bring to a boil, then turn down heat to a low simmer. Cook uncovered until water is completely absorbed, without disturbing.
6. If using peas, stir them in, cover, and cook 5 minutes at lowest temperature possible.
7. Let stand covered for 10 minutes off heat before serving.