1 c. uncooked long grain rice
2 tbsp. vegetable oil
1 clove garlic
1/2 tsp. salt
1 sm. onion, chopped
1 carrot, scraped and diced
2 tomatoes, peeled and chopped
1 c. water
1 c. canned diluted chicken broth
1/3 c. frozen English peas, thawed
1/2 tsp. salt

Saute rice in vegetable oil in a large heavy saucepan until rice is lightly browned. Mash garlic with 1/2 teaspoon salt to form a paste; add to rice. Stir in chopped onion and diced carrot. Cook over medium heat, stirring occasionally, until vegetables are tender. Add chopped tomato, and cook 2 minutes. Add water; cover and simmer until water is absorbed. Stir in chicken broth, peas, and 1/2 teaspoon salt. Cover and simmer 30-40 minutes or until mixture is thoroughly heated.

Yields 5 cups.