Arroz a la Mexicana (Quicker)

Process the tomatoes, onion, garlic in a blender or food processor until smooth. Heat oil In a large frying pan over medium/hot heat add and lightly brown the rice. Stir rice often to prevent it from sticking. Add tomato mixture and cook for about 8 minute and continue stirring. Stir in chicken broth, vegetables, chile powder and salt. Mix well and bring rice to a boil. As soon as rice comes to a boil, reduce heat to low and cover for 20 minutes. Stir slightly before serving.