Arroz rojo

Ingredients:

2 tablespoon olive oil
1 cup white rice
1/2 cup onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon cumin
Chili powder, to taste
2 large tomatoes, chopped
1-1/2 cup vegetable broth
1/3 cup peas, thawed if frozen
2 tablespoon pimiento, chopped
Red peppers, to garnish

Preparation:

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.