MEXICAN RED RICE (ARROZ ROJO)

2 cups rice
hot water
3 tomatoes
1 piece onion
3 cloves garlic
salt to taste
1 small potato, peeled and diced
2 carrots, peeled and diced
1 cup fresh peas
2 chorizos
3 tablespoons lard
1 cup cold water
3 springs parsley
2 cups broth, heated

Soak rice in hot water for 20 minutes, rinse, drain and dry. Set aside.

Dip the tomatoes quickly in boiling water, peel. Process in a blender along with the onion, garlic and add salt to taste. Set aside.

Cook potatoes and carrots along with peas.

Fry the chorizo in the lard, Remove the excess fat.

Add the drained rice and fry the rice until golden.

Add pureed tomato mixture. Season to taste and fry until it thickens.

Add one cup cold water and the vegetables, parsley and salt. Cook until all water is absorbed then add the hot broth, cover and cook over low heat until the broth is absorbed.

Servings: 6