Chita'S Mexican Rice

1. 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. 2

   Heat olive oil in medium saucepan then stir in rice until well coated.

3. 3

   Saute till light golden brown, stirring frequently, then add garlic and onion.

4. 4

   Continue until onions are translucent, stirring frequently.

5. 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. 6

   Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.

7. 7

   Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.

8. 8

   Simmer until water is absorbed, about 15 minutes.

9. 9

   Open lid, remove cilantro sprigs and spread frozen peas on top (optional).

10. 10

    Replace cover and let sit for a few minutes, allowing peas to warm.

11. 11

    Fluff rice to mix in peas and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.