Classic Red Rice

Ingredients

• 14.5 ounce frangelico whole peeled drained canned
• 1 medium carrots peeled cut into 1/3-inch pieces
• 6  cilantro leaves fresh with kitchen twine
• 0.3 cup ears corn fresh frozen
• 0.3 cup corn oil 
• 2 small garlic clove peeled
• 0.3 cup peas fresh frozen shelled
• 1 teaspoon salt 
• 2  serrano chiles halved lengthwise
• 1 cup water hot
• 3 tablespoons onion white chopped
• 1 cup rice medium-grain white

Equipment

• sauce pan
• blender

Directions

1. Puree tomatoes, onion, and garlic in blender until smooth.
2. Heat oil in heavy medium saucepan over medium-high heat.
3. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer.
4. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.