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)

1. In a 2 1/2 or 3 1/2-quart saucepan, saute onion, bell pepper, garlic and celery until onion is just soft.
2. Add water and the rest of the ingredients except the parsley.
3. Bring to a boil over high heat, stirring occasionally, then reduce heat to low.
4. Stir well.
5. Cover and continue to simmer until rice is cooked (about 12 to 15 minutes).
6. Uncover.
7. Add chopped parsley.
8. 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)