Mexican style rice in tomato sauce!

Serves: 6

Cooking time: 30 min

Ingredients:

Rice:

* 1 cup of long grain rice

* 1 teaspoon of olive oil

* 1 carrot finely chopped

* 1 1/2 teaspoon of herb sea salt or plain sea salt

* Fresh parsley

Tomato sauce:

* 2 tomatoes

* 1/4 cup of onion sliced

* 1 garlic clove

* 25 ml of water or chicken stock

Procedure:

1. In a fine mesh sieve rinse rice under cold water until water is clear, let it drain

2. Blend the tomatoes, onion and garlic with the water or chicken stock

3. In a saucepan at low heat add the olive oil and rice, stir occasionally until golden

4. Add sauce measuring each cup. Water ratio per cup of rice (including tomato sauce) is 3 cups

5. Add carrots, sea salt and parsley

6. Cover and cook at low heat for 20-25min without stirring until water has evaporated

7. Taste and rice is still firm add 25 ml of water or chicken stock and cook for 2 to 5 minutes

8. Remove from heat and let it cool down