Preparation Steps

• Rinse the rice under cold water until the water runs clear.
• In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
• Add rice to the skillet and stir to coat the grains with oil.
• Pour in chicken broth, diced tomatoes with juice, cumin, chili powder, salt, and pepper. Stir well to combine.
• Bring to a boil, then reduce heat to low and cover. Cook until rice is tender and liquid is absorbed, about 20 minutes.
• Stir in frozen peas and cook until heated through, about 5 minutes. Fluff the rice with a fork before serving.