Chita'S Mexican Rice

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 small onion, diced
• 1 (14 ounce) can whole tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 3 sprigs cilantro
• 1/4 cup frozen peas (optional)

1. Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
2. Heat olive oil in medium saucepan then stir in rice until well coated.
3. Saute till light golden brown, stirring frequently, then add garlic and onion.
4. Continue until onions are translucent, stirring frequently.
5. Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
6. Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
7. Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
8. Simmer until water is absorbed, about 15 minutes.
9. Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
10. Replace cover and let sit for a few minutes, allowing peas to warm.
11. Fluff rice to mix in peas and serve.

longgrain white rice, olive oil, garlic, onion, tomatoes, chicken broth, cilantro, frozen peas

Taken from www.food.com/recipe/chitas-mexican-rice-480389 (may not work)