Spanish Rice

Spanish Rice
1/2 onion, chopped
2 large tomatoes, chopped (about 1 1/4 cups)
3 cloves garlic, minced
1 jalapeno, minced
1 tablespoon tomato paste
3 cups vegetable broth
2 cups long-grain brown or white basmati rice
1/2 teaspoon of sea salt
1 cup corn kernels – frozen is fine
1 cup green peas – frozen is fine
1 tablespoon lime juice
1/4 cup chopped fresh cilantro

Preparation:

In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into  a saucepan, mix in the broth. Spread the rice over the bottom of the electric skillet, When the pour broth mixture   over the rice start  at 400 degrees, click and turn to low.  Or Use Rice 1 setting

Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.