Mexican Rice

• 2 tablespoons olive oil
• 1 onion, diced
• 2 small carrots, diced fine
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 3 cloves of garlic, diced
• 1 packed tablespoon fresh cilantro, chopped
• 2 cups raw rice
• 1 tablespoon additional olive oil
• 1 1/2 teaspoons salt
• 4 tablespoons tomato paste
• 31/2 cups water

In a frying pan, over medium heat, add olive oil. Sauté onion, carrots, and peppers for two to three minutes until onions are translucent. Add garlic and sauté another minute. Add cilantro, rice, additional olive oil, salt, and tomato paste and stir well to coat the rice evenly. Add 3 1/2 Cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. If it doesn’t look done (i.e., there is still water in the bottom of the pot), cook it for a few more minutes until all the water is gone. Do not stir or it will get gummy.