2 tablespoons vegetable oil, divided
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1 (10 ounce) can diced tomatoes
1 (4 ounce) can green chiles
2 cups water
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 cups uncooked white rice
1 cup frozen peas
1. Heat 1 tablespoon oil in a deep skillet over medium heat. Saute onion and bell pepper until onions are translucent.
2. Add garlic and saute 1 minute longer. Put onions, green pepper, garlic, tomatoes, and green chilies in the food processor or blender. Blend until pureed.
3. Add water, stir in chili powder, cumin, salt, and pepper. Heat 1 tablespoon oil in skillet. Add rice and stir until rice is browned.
4. Stir in tomato puree. Heat to boiling. Reduce heat to simmer, cover 20 minutes, or until rice is cooked and liquid is absorbed. Add peas and stir until heated through.
Source of recipe: I grew up in the Southwest, and I wanted a Mexican rice recipe that didn't use chicken stock. I also wanted a way to add onion and bell pepper flavor without my husband noticing (who swears he hates these veggies yet magically loves this rice). Thank you food processor!