1 c. rice
2 c. boiling water
1/2 c. chopped onion
1 sm. can peas
1 tsp. salt
1/8 tsp. cumin
1/4 tsp. garlic powder or cloves
1/2 can (14 1/2 oz.) whole tomatoes
2 tbsp. oil

Start water boiling. Heat oil and rice. Stir often, (you're trying to brown rice without burning it). So keep your burner on medium low. Add onion and continue to brown. This is done in a 10" skillet.

In a small bowl combine spices and cut up tomato and 1/2 of the juice from the can. When the rice is browned and the onion is semi tender, add the tomatoes and spice mix. Reduce heat, add the peas with juice. Add boiling water and bring to a slow boil, cover and cook for 20 minutes. Do not stir.