- 2 tbsp olive oil
- 1 cup white rice
- 1/2 cup onions, chopped
- 1 ea garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- chili powder, to taste
- 2 large tomatoes, chopped
- 1 1/2 cup vegetable broth
- 1/3 cup Peas, thawed if frozen
- 2 tbsp pimento, chopped
- red peppers, to garnish
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.
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.
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