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Spanish Rice

Ingredients:
12 inch frying pan, with tight fitting lid
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 cloves of garlic, minced or 3 heaping tsp garlic powder
3/4 cup tomato puree
2 tsp sea salt
2 3/4 cups of chicken broth
3/4 cup of frozen peas

Directions:

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.
Then 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. Replace the lid and wait 5 minutes before serving.