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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)