Mexican red tomato rice in a rice cooker

Blanch two garlic cloves in a little water in the microwave for one minute.

Blend half a can of fire roasted tomatoes with the garlic until smooth.

In the rice cooker stir together one and a half cups of long grain rice and a tablespoon and a half of oil.

Add the tomato mixture, one and two-thirds cups chicken broth, a whole jalapeno slit in the side, and a teaspoon of salt.

Switch to cook and cook a full 15 minutes.

Uncover, stir very gently from top to bottom, cover and cook another 15 minutes, switching back to cook if needed.

Fluff; hold on keep warm up to an hour.

Before serving stir in diced steamed carrots and peas and chopped parsley or cilantro.