1 Heat oil in a wok over medium heat till hot.

2 Add rice.

3 Cook & stir for 2 minutes or until the rice turns opaque.

4 Add Onion, cook & stir for 1 minute.

5 Stir in garlic, salt, cumin & chili powder.

6 Add tomatoes & cook, stirring for 2 minutes.

7 Stir in broth, bring to a boil over high heat.

8 Reduce the heat to low.

9 Cover & simmer 15 minutes or until the rice is almost tender.

10 Stir in Peas and chopped pimento.

11 Cover and cook 2–4 minutes until rice is tender and all liquid has been absorbed.

12 Garnish with the red peppers if desired

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