Mexican Recipes from www.EagleKnights.com

Red Rice

2 Cups of rice
1 Cup Peas
2 Carrots
1 small Potato
3 large Tomatoes
2 Chorizos (pork sausage with chili powder)
3 cloves garlic
1 piece of Onion
3 sprigs of parsley
2 cups of chicken broth
3 tablespoons of Lard

Soak the rice for 20 minutes in warm water, rinse, drain and dry.  Roast the tomatoes, (Mexicans do this by  putting the individual tomato over the open fire of a gas stove) peel and blend with the onion, salt and garlic to taste. 

Fry the Chorizo in the lard or oil and remove from the fat and fry the rice in the fat until golden.  Pour off the excess fat and add the Tomato puree.  Season and fry until thick then add one cup cold water salt veggies and parsley.  When all the liquid is absorbed add the hot broth, cover and cook on a low heat until the grains of rice are soft but separate.