2 tb Olive oil 1 c White rice 1/2 c Onions, chopped 1 ea Garlic clove, minced 1/2 ts Salt 1/2 ts Cumin Chili powder, to taste 2 lg Tomatoes, chopped 1 1/2 c Vegetable broth 1/3 c Peas, thawed if frozen 2 tb Pimiento, chopped 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
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