Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 cup | White rice |
½ cup | Onions, chopped |
1 each | Garlic clove, minced |
½ teaspoon | Salt |
½ teaspoon | Cumin |
\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