Ingredients
Medium grain rice (1 1/2c), scraped and chopped carrots into ¼ inch pieces (2), box of frozen peas (1/2c or 10 oz), freshly chopped parsley (1/4c), Serrano or jalapeno chilies (2), unpeeled whole tomatoes (4), olive oil (1 1/2tsp), chicken broth or water (1 3/4c), halved garlic cloves (2), roughly chopped small white onion (1/2), whole tomatoes, drained (1can).

Method of preparation:-
Take a blender, mix canned tomatoes with onion and garlic and then blend them in it. Blend them to make it smooth equal to 1 cup. Heat the water or broth in a pan until the steam is coming out from the pan. Take tomatoes, lightly oil them and then grill them to char their skins. Take of the peels and then chop them, when they get cooled. Take a saucepan, heat olive oil in it over medium heat. Add raw rice in the pan, cook them for about 5 minutes and stir them regularly while cooking. Add tomato mixture and carrots, stir for few minutes. Keep it to cook until it looks dry. Now add water or warm broth, chilies and parsley in the pan and then stir the mixture thoroughly. Cover the pan and then place it on a range burner or gas grill over indirect medium heat. When the rice gets cooked then fluff the rice with fork. Decorate the top of rice and then serve them hot in serving dish.