Fool-proof Mexican Rice

My mom found this recipe and gave it a try for a family get together. The rice was a bigger hit than the main course! She passed the recipe along to me, I made mine the next day and understood why it was such a hit; it is so tasty! Mexican rice usually is nothing to get excited over because of it's bland taste, but this recipe will change your mind.

Mexican Rice (Arroz Mexicano)
Serves:6 Serving Size: 0.75 - 1 cup rice
Nutritional Info: Calories 130.6 Total Fat 3.1 g Saturated Fat 0.5 g Cholesterol 0.0 mg Sodium 994.2 mg Potassium 403.4 mg Total Carbohydrate 22.8 g Dietary Fiber 3.0 g Sugars 0.9 g Protein 3.7 g

Ingredients
3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed


Directions
1. Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
2. In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Notes:
For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.

Source: Marcella Valladolid of Food Network