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
- ⅓ 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. |