Ingredients
2 cups long grain white rice
1/4 cup canola oil
1 yellow onion cut into 1 inch chunks
1 bell pepper any color, cut into 1 inch pieces
3 cloves of garlic, minced or 3 heaping tsp garlic powder
3/4 cup tomato puree
2 tsp sea salt
2 3/4 cups of chicken broth
3/4 cup of frozen peas
Preparation
Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes. The important thing is to make sure the rice is toasted to a nice golden brown. Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife. Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes. When it’s done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.
