Cris Wolfe'S Spanish Rice - cooking recipe

Ingredients

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

Preparation

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