Ingredients

2 Tbsp. olive oil
1 C. white rice
1/2 C. onions, chopped
1 each garlic clove, minced
1/2 tsp. salt
1/2 tsp. cumin
chili powder, to taste
2 large tomatoes, chopped
1 1/2 C. vegetable broth
1/3 C. peas, thawed if frozen
2 Tbsp. pimiento, chopped
red peppers, to garnish

Cooking Instructions

Heat oil in a wok over medium heat till hot. Add rice. Cook and stir for 2 minutes or until the rice turns opaque. Add onion, cook and stir for 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes and cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover and 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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)