2 cups medium or long grain rice
1 onion, chopped
3-4 garlic cloves, minced
1/2 tsp ground cumin
1 to 2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes or tomato puree
2 cups chicken broth
1/2 cup frozen peas and carrots (optional)
1. Put rice in a strainer and run cold water over it until the water is almost clear. Heat olive oil in an oven proof skillet (that has a lid) over medium heat. Add rice, onions, garlic and cumin and cook until tender and lightly browned; about 10 minutes.
2. Preheat oven to 350 degrees. While rice is browning, put the diced tomatoes in a blender and pulse until smooth. (if you use tomato puree, there is no need to blend). Once rice is browned, add tomato paste and 2 cups of the tomato mixture; stir and cook about a minute. Add 1 3/4 cups chicken broth and the peas and carrots and stir well. Add salt and pepper to taste. Bring to a boil and boil for 2 to 3 minutes.
This rice also freezes well. To reheat, place frozen rice in a steamer bag and heat.