Rice With Peas
- 1 (10 oz.) pkg. frozen peas (the deluxe tiny ones are best)
- 1 c. long grain white rice
- 1 ripe medium tomato, chopped
- 2 c. water
- 2 tsp. fresh garlic, minced
- 1/2 c. onion, chopped
- 1/2 tsp. salt
- 1/2 c. bell pepper (red, yellow or both), chopped
- 1/8 tsp. pepper
- 1/4 c. chopped fresh parsley (Italian or flat leaf if possible)
- In a 2 1/2 or 3 1/2-quart saucepan, saute onion, bell pepper, garlic and celery until onion is just soft.
- Add water and the rest of the ingredients except the parsley.
- Bring to a boil over high heat, stirring occasionally, then reduce heat to low.
- Stir well.
- Cover and continue to simmer until rice is cooked (about 12 to 15 minutes).
- Uncover.
- Add chopped parsley.
- Stir and fluff with a fork.
frozen peas, long grain white rice, tomato, water, fresh garlic, onion, salt, bell pepper, pepper, fresh parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=523999 (may not work)