1/2 c. peas (frozen is okay)
1 c. rice
1/2 c. chopped tomatoes
1/4 c. chopped onion
2 cloves minced garlic
2 c. chicken broth
Salt and pepper to taste
1/8 tsp. rosemary or 1 tsp. fresh rosemary
2 tbsp. oil

Brown rice in oil until golden. Add onion and garlic. Stir until translucent. Add tomatoes, peas and seasonings. Add broth. Bring to a boil, turn down heat and cover. Simmer for 20 minutes or until liquid is absorbed. Remove from fire, fluff and cover for 10 minutes before serving. Serves 8, 1/2 cup servings.