Ingredients
1 tablespoon olive oil or canola oil
1 small sweet pepper (Bell, cubanelle or frying pepper), seeded and chopped
1 small chili pepper, seeded and chopped (optional)
1 onion, chopped
2 to 3 cloves garlic, chopped
1 carrot, peeled and finely chopped (optional)
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 ½ cups white rice
2 cups chicken broth, stock or brodo
1 cup fresh peas
One 8-ounce can tomato sauce
1 lime
One handful chopped cilantro or parsley
Preparation
Serves: 6
Heat oil in a pot over medium to medium-high heat and add peppers, onions, garlic, and carrots if using, season with salt and pepper and spices, soften a couple of minutes, then add rice, stir a minute more, add broth, bring to boil, reduce heat to low and cover pan, cook 10 minutes, shaking occasionally. Add peas and tomato sauce, stir, cover and cook 5 to 8 minutes more until rice is tender, remove from heat and let stand covered 5 minutes, then add juice of 1 lime and cilantro or parsley.
