Mexican Rice
Servings 6-8

1/2 lb long-grain rice
3 Tbsp olive oil
1/2 small onion, chopped
1 garlic clove, minced
4 to 5 cups chicken broth (fresh or canned)
1/2 cup frozen, thawed peas
3 to 4 stewed tomatoes, chopped
1 small green pepper, diced
1 tsp crushed cilantro, fresh dried
1/2 tsp salt

Place rice in hot water and soak for 15 minutes. Work rice through with you fingers when the water is warm enough to handle. Rinse in cold water and repeat until water from rice comes clear. Spread rice over waxed paper to dry out evenly. While rice is drying, chop onions, prepare broth, thaw peas, chop tomatoes and dice pepeprs. When rice is dry, heat oil in a skillet and fry rice over medium heat. Add onion and cook until fairly softened. Add minced garlic clove and chicken broth. Cook to a boil, reduce heat to simmer. Add cilantro and salt. Blend in diced pepper and chopped tomatoes. Cover and cook for 40 minutes stirring frequently to from sticking. Add peas and cook for an additional 5 minutes.