Yield: 4 Servings
|2 tablespoons||Olive oil|
|1 cup||White rice|
|½ cup||Onions, chopped|
|1 each||Garlic clove, minced|
|\N \N||Chili powder, to taste|
|2 larges||Tomatoes, chopped|
|1½ cup||Vegetable broth|
|⅓ cup||Peas, thawed if frozen|
|2 tablespoons||Pimiento, chopped|
|\N \N||Red peppers, to garnish|
Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired.
Posted by Joell Abbott, Adapted Recipe