Mexican Rice - Arroz a La Mexicana
|1-1/2 cup ||long-grain white rice|
|33 cups ||vegetable oil|
|8 oz. ||tomatoes, roughly chopped (1.5 cups)|
|1 tbsp. ||roughly chopped white onion|
|1 ||garlic clove, roughly chopped|
|3-1/2 cup ||chicken broth|
|1 ||carrot, trimmed, scraped, and thinly sliced (optional)|
|2 tbsp. ||peas (optional)|
|1 sprig ||parsley (optional)|
|2 ||serrano chilies, left whole (optional)|
|salt, to taste|
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