Mexican Rice

I LOVE this rice. I love it fresh, I love it even more as leftovers. I love it. The first time I can really remember having it was when we lived in Randwick, sometime in the 90's. At this time, there was a SERIOUS lack of Mexican food in Sydney, really, in all of Australia I'm guessing. I'm guessing this by the awful Mexican food that I did have outside of my own home, and by the Old-El-Paso-Tex-Mex-smothered-in-sour-cream stuff that was what everyone else thought of as Mexican food at the time. Things have come along quite nicely since then, with the places like Guzman Y Gomez and Mad Mex opening in Sydney.
But anyway, it seems as thought I should get off my Mexican high horse, because I discovered, during my last trip to my parents house, that the recipe for this dish, one of my all-time-favourite Mexican dishes that I thought was an authentic dish from my families time spent living in New Mexico - IS ACTUALLY FROM AN AUSTRALIAN WOMEN'S WEEKLY COOKBOOK. The ones that you buy in the supermarket. That everyone's mum has. I'm still recovering from the shock.
Of course, this has morphed over time, especially because every time I want to make it I have to call my mum for the recipe, but eventually gave up, so just what you have here is my own version.

Mexican-Australian Rice
1 onion, peeled and quartered
1 clove of garlic
1 red capsicum, halved and seeded
1 jalapeño (optional)
1 x 400g tin of peeled tomatoes
1 tbsp olive oil
1 cup of jasmine rice
2 cups vegetable or chicken stock
1 large carrot, chopped
1 cup frozen corn
1 cup frozen peas
1 tsp ground cumin
½ tsp chilli powder

Put the onion, garlic, jalapeño, and capsicum (cut side down) under a hot grill. Leave until the skin of the capsicum is charred. Remove and place in an airtight container to sweat and cool, about 20 minutes.
Peel the skin off the jalapeño and the capsicum, and place in a food processor or blender with the garlic and onion, and the tin of tomatoes. Process so its still a bit chunky but there are no big pieces of anything.
Heat the olive oil over medium heat in a large saucepan and add the rice. Stir for about a minute, or until the rice begins to turn opaque. Add the tomato mixture and cook for another 2 minutes. Add the rest of the ingredients, bring to the boil, and then simmer over a very low heat, covered, for about 20 minutes, or until the rice is cooked.

You can have this as a side dish with enchiladas or burritos, or just with beans. The other night I had it with Black Beans, Pico de Gallo (recipes coming soon), Verduras en Escabeche and a dollop of yogurt (because I think its nicer than sour cream).