ARROZ A LA MEXICANA                    Servings:  6
(Mexican Rice)

2   T.        peanut or safflower oil  1 1/2 c.  long grain rice
2/3 c.        chopped canned tomatoes  1/2       onion
1   lg.clove  garlic                   3 1/2 c.  seasoned chicken broth

    Heat the oil in a 2 qt. sauce pan.  Add rice, stirring occasionally
over medium heat until light yellow - about 10 minutes.  When done,
remove excess oil.
	Puree tomatoes, onion, and garlic, and add to rice.  Turn up heat and
cook until liquid is almost gone.  Stir in broth and cook over medium heat
until most of liquid is gone.  Do not stir.  When holes appear on rice
surface, cover pan and cook 5 more minutes over very low heat.  Remove
from heat and let stand 1/2 hour.

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