3 tbsp. oil
1 c. long grain rice
1/2 c. chopped onion
1 tomato, chopped
2 1/2 c. chicken broth
1/4 c. fresh or frozen peas
Salt to taste

Heat oil in large skillet. Add rice and cook over medium heat, stirring constantly, until puffed and golden. Push rice to one side, add onion and garlic, cook until onion is soft. Add tomato and cook briefly. Stir rice into mixture. Add chicken broth. Reduce heat, cover, and simmer for 20 minutes. Add peas but do not stir them into rice. Cover and continue cooking until all liquid is absorbed, 10-15 minutes longer. Toss lightly with a fork to mix.