Cris Wolfe'S Spanish Rice

• 1 large onion, diced
• 1 heaping tsp. minced garlic
• 3 1/2 c. boiling water
• 2 chicken bouillon cubes
• 1 pkg. frozen peas
• 1 Tbsp. oil
• 1 to 2 cans Del Monte chili style tomatoes
• 2 c. regular long grain rice

1. Cook onion in oil until transparent.
2. Add minced garlic.
3. Stir about a minute.
4. Add tomatoes.
5. Dissolve chicken bouillon cubes in the 3 1/2 cups of water.
6. Bring to a boil.
7. Add rice and bring to a boil again.
8. Lower heat to low and cover with a lid.
9. Cook 20 minutes.
10. If at this time the rice is done and too much liquid remains, lift lid.
11. If rice is not tender, leave lid on and cook longer.
12. Add 1 package thawed frozen peas to top of rice, after about 15 minutes.
13. Do not stir in until ready to serve.

onion, garlic, boiling water, chicken bouillon cubes, frozen peas, oil, del monte, regular long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880346 (may not work)