Time 45m Yield 4 Number Of Ingredients 9 Steps:
In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside. In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.
Time 50m Yield 5 Number Of Ingredients 10 Steps:
Grate tomatoes into a bowl using a box grater; discard tomato skins. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Time 40m Yield 1/2 cup, 6-8 serving(s) Number Of Ingredients 12 Steps:
Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid. In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the uncooked rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.
Time 45m Yield 4-5 serving(s) Number Of Ingredients 14 Steps:
In a small pan bring the broth to simmering. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes. Mix in the garlic and cook for 2 minutes. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well. Reduce heat to a medium low, cover and finish cooking-around 20 minutes. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.
