Ingredients
- 2 tablespoons vegetable oil
- 1 cup raw rice
- ½ cup white onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- dash chili powder
- 2 large tomatoes, peeled and chopped
- 1 ½ cups chicken broth
- ⅓ cup frozen peas, thawed
Directions
Head oil in medium skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque. Add onion; cook and stir 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes; cook and stir 2 minutes. Stir in broth. Bring to a boil over high head. Reduce heat to low. Cover and simmer 15 minutes. Stir in peas. Cover and cook 2-4 minutes longer. |
