Title: Arroz mejicana (mexican rice)
 Categories: Mexican
      Yield: 6 Servings
 
      2    Cloves Garlic, Peeled
      1 sm Onion, Peeled & Quartered
  1 1/2 c  Long Grain White Rice
      4 tb Bacon Fat (Drippings)
      1 md Mild Green Chile -- Roasted
           & Peeled
    1/2    Carrot Cut Into 1" Chunks
      3 c  Chicken Stock
      3    Threads
      1 tb Tomato Paste
      1 lg Tomato
    1/2 ts Salt
    1/4 ts Pepper
    2/3 c  Cooked Green Peas
      1 tb Parsley, Minced
           Saffron
 
  Use the metal blade of the food processor - drop the garlic through
  the feed tube with the motor running.Add the onion, Pulse to chop.
  Sautee the garlic, onion and rice in the oil, stirring constantly,
  until the rice is lightly browned (about 3 minutes). Remove from the
  heat. Seed and stem the chili pepper. Place in the workbowl of the
  food processor along with the carrot. Pulse to chop coarsely. Add to
  the skillet along with 1/3 of the stock.
  
  Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a
  saucepan. Add the saffron and tomato paste. Use the shredding disk of
  the food processor to pulp and peel the tomato. Add the tomato pulp
  and the boiling stock to the skillet. Bring to a boil. Reduce heat.
  Cover. Simmer for 15 to
       20    minutes.
  
  Uncover. Add the peas. Add additional stock if the rice seems dry (DO
  NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5
  minutes). Add salt and pepper to taste. Fluff the rice gently with a
  fork just before serving. Garnish with minced parsley.