Ingredients

  • 2 tablespoons Vegatable Oil
  • 1 cup raw long-grain white rice
  • ½ cup onion, finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • dash chili powder
  • 2 Large tomatoes, peeled, seeded, chopped
  • 1 ½ cups chicken broth
  • cup peas, shelled fresh or thawed frozen
  • 2 tablespoons pimiento, chopped

Directions

1. Heat oil in medium skillet over medium heat until hot.
2. Add rice
3. Cook and stir 2 minutes or until rice turns opaque.
4. Add onion
5. Cook and stir 1 minute
6. Stir in garlic, salt, cumin and chili powder.
7. Add tomatoes
8. Cook and stir 2 minutes
9. stir in broth
10. Bring to a boil over high heat
11. Reduce head to low and cover and simmer for 15 minutes or until almost tender.
12. stir in peas
13. cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed.

Source

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Course