Mexican Rice

• 2 cups chicken broth
• 1 medium tomato, chopped
• 2 cloves garlic
• 2 Tbs vegetable oil
• 1/2 onion, chopped
• 1 cup white rice
• 1 serrano pepper, diced
• 1/2 tsp cumin
• 1/2 tsp black pepper
• salt

Purée the chicken broth, tomato and garlic in a food processor or blender.

Heat the vegetable oil in a skillet and sauté the onion.

Add the rice to the skillet and continue to heat until the rice turns opaque. Do not let the rice begin to brown. Add the purée, diced pepper, cumin and black pepper. Stir well and add salt to taste.

Bring the mixture to a boil, then reduce the heat, cover the skillet and simmer until the rice is done, 25 to 30 minutes. Remove from the heat and allow to stand for 5 minutes.