Ingredients
Instructions
- 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.
- Heat olive oil in medium saucepan then stir in rice until well coated.
- Saute till light golden brown, stirring frequently, then add garlic and onion.
- Continue until onions are translucent, stirring frequently.
- 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.
- Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
- Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
- Simmer until water is absorbed, about 15 minutes.
- Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
- Replace cover and let sit for a few minutes, allowing peas to warm.
- Fluff rice to mix in peas and serve.