Mexican Rice

This is a recipe for Mexican Rice, not to be confused with Spanish Rice.  They're similar, but they are not the same.  I've explained the differences between the two culinary creations in my version of Spanish Rice, found here. This version of Mexican Rice was a great accompaniment to a delicious creation of mine, Steak & Brie Enchiladas, which can be found here.

Authentic Mexican Rice uses a tomato-chicken bouillon.  So far, I haven't been able to find it in the Hispanic section of my local grocery stores, which I find strange because they are both extensive sections serving a large Hispanic population in these parts.  I'll resort to an Internet purchase, but in the meantime, this recipe uses chicken broth and tomato sauce for the same flavor profile.

Ingredients
1 cup converted par-cooked long grain white rice (like, Ben's Original Converted Rice), rinsed
1 small yellow onion, finely diced
1 tsp garlic, minced
1/4 cup tomato sauce (like, Hunt's)
1 14.5 oz can chicken broth (like, Swanson's)
1 cup frozen green peas and carrots, thawed in the microwave
1 Serrano pepper, whole
1/4 tsp salt
1/4 cup vegetable oil

The Recipe
In a heavy saucepan over medium high heat, sauté the onion until translucent, about 5 minutes. Add the rice and stirring constantly, toast the grains until they begin to show a little caramelization, another 5 minutes. Add the garlic and sauté a minute longer.

Add the tomato sauce, salt and chicken broth.  Stir well, then add the green peas and carrots. Place the Serrano pepper in the pan, then bring everything to a boil.  Back off the heat to medium low and allow the rice to gently simmer until all the liquid has been absorbed, 30 to 40 minutes.

Turn the heat off and put the lid on the saucepan.  Allow it to sit for 20 minutes.  Remove and discard the Serrano pepper, then fluff the rice with a fork and serve.