2 cups brown rice
2 large tomatoes - cut in half and de-seeded
2 cups chicken broth - plus more as needed
1 large carrot, diced
1 onion, diced
2 garlic cloves, minced
1 bay leaf
2 tsp salt
green onion - for color and taste
1 whole Serrano chili (optional)
1/4 cup thawed peas (optional)
1.) Blend tomatoes and 2 cups chicken broth in blender till smooth. Add enough broth to make 4 cups of liquid.
2.) In a large sauce pan, heat 1 tbsp oil over med-hi heat. Add onion and carrots and saute until onion is translucent (about 4 min.)
3.) Add garlic and saute for 1 minute.
4.) Stir in the rice and cook until toasted, about 3 minutes.
5.) Stir in the tomato broth mixture and bring to a boil. Add the salt, bay leaf, and Serrano chili if using. Reduce the heat, cover, and simmer until rice is tender (This depends on the type of rice used. I use instant, so it was tender in about 10 minutes. If you use non-instant, it will take longer).
6.) Once the rice is tender, remove from heat. Throw on peas and chopped green onion if using.