1 cup long grain rice (Uncle Bens)
2 T. Vegetable or canola oil
¼ white onion, large slices
1 Roma tomato, chopped
2 cloves garlic, minced
½ teaspoon salt
1 ¾ cups broth (chicken or vegetable)
1 T. Tomato paste
¼ cup frozen peas
In a medium saucepan, heat oil and add rice. Saute for 10 minutes or until rice begins to lightly brown. Add sliced onion to the rice and cook together while the rice browns.
Add the tomato, garlic and salt and stir to mix.
Add the broth and tomato paste and stir to combine.
Bring to a boil then reduce heat to low. Cover and cook for 20 minutes. Remove the pan from the heat and let sit for 10 minutes. Remove lid and take out chunks of onion.
If desired, add peas. Fluff rice to mix in the peas. Do not stir. Taste and season with salt as needed.
Options: In place of tomato sauce use 1 T. tomato bouillion. In place of chicken broth use 1 T. Chicken bouillion and 2 cups water.