Mexican Rice

...adapted from Diana Barrios 

Ingredients
1 15 oz can diced tomatoes
1 clove garlic, minced
1 teaspoon salt
2 1/2 cups chicken stock, divided
1/4 cup vegetable oil
1 1/2 cup white rice
1 jalapeno pepper, minced
1/2 green bell pepper, minced
1/4 onion, sliced very thin

Method
Blend first 3 ingredients until smooth,  Add 1 cup chicken stock, blend again.  Heat up the remaining chicken stock in a microwave oven, but do not boil.
Heat the oil in a large frying pan on medium heat, and when hot, add in the rice.  Cook the rice, stirring occasionally, until it starts to brown.  Add the peppers and onions, cook for a few more minutes, and then drain off any remaining excess oil.

Add the tomato mixture to the pan, stir and cook for 3 minutes, then add in the remaining hot chicken stock.  Reduce heat again, stir and cover, then cook until the rice has absorbed all the remaining liquid and is done.