1 med. onion, chopped finely
2 c. rice
At least 2 cloves garlic, chopped
1 can tomatoes (1 pt.)
1 1/2 tbsp. tomate para sopas
1/4 c. olive oil
5 c. chicken stock
1 c. frozen peas

Heat the oil in a large, heavy skillet and fry the rice, stirring frequently, until it is golden. Add the onions, garlic, para sopas, tomatoes and chicken stock; bring to a boil, stirring frequently. When the rice has absorbed all the visible liquid (15-20 minutes) add the peas; stir briefly, then cover tightly and simmer over a very low heat for another 20 minutes.