Chita's Mexican Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup long-grain rice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 small onion, diced
• 1 (14 ounce) can whole tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 3 sprigs cilantro
• 1/4 cup frozen peas (optional)

Recipe

• 1 pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
• 2 heat olive oil in medium saucepan then stir in rice until well coated.
• 3 saute till light golden brown, stirring frequently, then add garlic and onion.
• 4 continue until onions are translucent, stirring frequently.
• 5 holding a tomato in your hand, squeeze over saucepan to break it up. drop it in pan. repeat with two remaining tomatoes and stir into the rice.
• 6 stir in the broth mixture and add salt to taste. it should be a bit salty, as the rice will absorb it.
• 7 add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
• 8 simmer until water is absorbed, about 15 minutes.
• 9 open lid, remove cilantro sprigs and spread frozen peas on top (optional).
• 10 replace cover and let sit for a few minutes, allowing peas to warm.
• 11 fluff rice to mix in peas and serve.