1 med. sized onion, minced
4 tbsp. oil
1/2 c. tomato puree
3 qt. chicken broth
1/2 c. uncooked rice
1 lb. fresh peas
Salt and pepper

Brown onion in oil. Add tomato puree and cook for a few minutes, then add chicken broth. When stock is boiling, add rice and peas, cover tightly and cook slowly for 30 minutes. When ready to serve, pieces of chicken may be added if desired. Serves 6.