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  • 2 garlic cloves, peeled
  • ½ of a 15-ounce can diced fire-roasted tomatoes, undrained
  • 1 ½ tablespoons vegetable oil
  • 1 ½ 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 ¾ 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 ½ cup defrosted frozen peas (optional)
  • About ¼ cup chopped flat-leaf parsley or cilantro
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