Arroz a la Mexicana

2 cups chicken stock
2 tomatoes , cored and chopped
3 cloves of garlic minced
1/2 onion, chopped
1 small carrot ,chopped
1 celery rib , chopped
1/2 Bell pepper ,chopped
1 Tbsp olive oil
1/2 cup wild rice rice
1/2 cup white rice

for a vegetarian version ,use vegetable broth instead of chicken broth.

Place chicken broth ,tomatoes , onion and 12 garlic cloves in a blender and puree until smooth, set aside.
Heat oil in a saucepan medium high heat, add remaining garlic and the rice and cook ,stirring once in a while until golden brown about 6 minutes.
Stir in the tomato mixture ,season with salt and pepper add the carrots , celery and peppers cook on low heat until all liquid is absorbed 25 -30 minutes.
Let sit covered for 10 minutes and fluff with a fork.

Serving Size: makes 6 servings @ 3/4 cup each.