1 cup long grain rice
1/2 cup white onion, diced
2 carrots, peeled and diced
1 poblano pepper, diced
1 serrano pepper
2 large Roma tomatoes, chopped
1 stalk celery, chopped
1 3/4 cup water
1 1/2 tablespoon chicken bouillon granules
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/3 teaspoon pepper
1/3 teaspoon salt
In a medium skillet, preheat 3 tablespoons of olive oil to medium heat for 3 minutes. Add the rice and cook for 5 minutes, stirring often so rice does not burn. While the rice is toasting, prepare your vegetables. Add the onions, carrots, poblano and whole serrano peppers. Sautee for another 5 minutes. Add the garlic and cook for another minute. In the meantime, add the tomatoes, celery, 1 3/4 cups of water and chicken bouillon granules to the blender. Blend on high speed until smooth. Add the tomato mixture to the pan of rice, stir well to combine. Add the smoked paprika, cumin, pepper and salt, and stir well. Reduce heat to a low simmer, cover and cook for 5 minutes. Taste for salt, and continue cooking until all of the liquid has evaporated. Cooking time will be about 14 to 17 minutes. Remove from heat and let stand for 10 minutes. When ready to serve, fluff the rice with a fork and mix in the vegetables that are on the top layer of the rice. Serve warm.