Mexican Rice - cooking recipe

Ingredients

2 cups long grain white rice
1/4 cup canola oil
1 yellow onion, cut into 1 inch chunks
1 bell pepper, any color cut into 1 inch pieces
3 garlic cloves, minced or 3 teaspoons garlic powder
3/4 cup tomato puree
2 teaspoons sea salt
2 3/4 cups chicken broth
3/4 cup frozen peas

Preparation

Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 10 - 15 minutes.
Add the onion and bell pepper and saute another 5 - 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off
the garlic as it comes out, with a knife.
Continue to saute for an additional 3 minutes. You will notice a wonderful garlic aroma.
Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes.
Reduce heat to low, cover and simmer for 20 minutes.
When it's done, turn off the heat, remove the lid and stir in the peas.
wait 5 minutes before serving.