How to cook colorado mexican rice

My ingredients: 1 c white rice, 4 tomatoes, 1/2 onion, 1 clove garlic, olive oil, 1/2 c green peas, 2 carrots, 1 potato, 1/2 c sour cream, 1 bunch cilantro, 1 serrano pepper, 4 oz parmesan cheese

Cook the rice for about 15-20 minutes until cooked.

Peel some vegetables and then cut them.

Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven (450 degrees), until evenly browned

Heat olive oil in a medium skillet over medium heat. Stir in serrano pepper, cilantro, and cook until tender.

Puree the roasted vegetables (tomatoes, garlic, and onions) in a blender or food processor.

Place peas, carrots, potato in the skillet. Season with salt.

Add the rice, pureed vegetables, and sour cream to the vegetables in the skillet and mix well.

Cook and stir until all vegetables are tender and rice is browned.

Mix in parmesan cheese to melt before serving.