Amount
Ingredient
Preparation



2
tablespoons
olive oil





1
cup
rice





1/2
cup
onions

chopped



1
each
garlic clove

minced



1/2
teaspoon
salt





1/2
teaspoon
cumin





1
x
chili powder

to taste



2
large
tomatoes

chopped



1 1/2
cups
vegetable broth





1/3
cup
peas

thawed if frozen



2
tablespoons
pimientos

chopped



1
x
red bell peppers

to garnish

 Heat oil in a wok over medium heat till hot.  Add rice.  Cook &  stir for 2 minutes or until the rice turns opaque.  Add onion, cook &  stir for 1 minute.  Stir in garlic, salt, cumin & chili powder.  

Add tomatoes & cook, stirring for 2 minutes.  Stir in broth, bring to a boil over high heat. Reduce the heat to low.  Cover & simmer 15 minutes or until the rice is almost tender.

Stir in peas and chopped pimiento.  Cover and cook 2-4  minutes until rice is tender and all liquid has been absorbed.  
Garnish with  the red peppers if desired.