Mexican Rice

Process garlic in food processor or until chopped finely (about 10 seconds).

Add the onions and chop coarsely, about 6 pulses; set aside.

Chop the tomatoes, about 5 pulses.

Saute the onion mixture and raw rice in the oil in a large skillet over moderate heat until the onions are translucent and rice colors, about 6 minutes.

Stir in the tomatoes, chili peppers and stock and bring to a boil.

Reduce heat; simmer, covered, until fluffy, about 25 to 30 minutes.