Mexican Red Rice in a Rice Cooker - Rick Bayless

Ingredients

• 2 garlic cloves, peeled
• 1/2 of a 15-ounce can diced fire-roasted tomatoes, undrained
• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups long-grain white rice (I typically like the meatier texture of medium-grain rice, but since I don’t fry the rice in this version, medium grain turns out too sticky)
• 1 3/4 cups chicken broth or water
• Fresh hot green chiles to taste (roughly 1 to 2 serranos or 1 large jalapeño), stemmed, a slit cut down the side of each one
• 2 medium carrots, peeled and chopped into ¼-inch cubes (optional)
• About 1/2 cup defrosted frozen peas (optional)
• About 1/4 cup chopped flat-leaf parsley or cilantro