Mexican red rice (arroz rojo) and pot beans (frijoles mexicanos)

Ingredients

• 1 15 ounces can tomatoes in juice, drained
• 1/2 white onion, chopped
• 2 cloves garlic, peeled, halved
• 1 3/4 cups chicken broth
• Salt to taste
• 1 1/2 tablespoon vegetable oil
• 1 1/2 cups white rice
• 3/4 box frozen peas and carrots
• 2 jalapenos, cut a slit down the center of one side
• 1/4 cup flat leaf parsley, chopped

Frijoles Mexicanos:

• 1 pound dry pinto beans, sort through for rocks, rinse
• 2 teblespoons drippings
• 1 medium white onion, chopped
• Salt