Rice - Mexican-Style - cooking recipe

Ingredients

1 1/2 c. long grain rice
1 clove garlic
1/4 c. olive oil
2 c. beef broth or stock
1 c. water
1 medium tomato, seeded and chopped
1 c. frozen, thawed, or fresh peas
1/4 c. chopped parsley
1/2 tsp. salt

Preparation

In a large skillet, saute rice and garlic in oil until rice is golden, stirring often.
Add beef broth and water.
Bring to a boil.
Cover and boil 5 minutes.
Add onion, tomatoes, peas, parsley and salt.
Reduce heat to simmer and cook until rice is tender and most of the liquid is absorbed.
Let stand, covered, 5 minutes.
Fluff before serving.
Yields 6 servings.