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 the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)