Chita's Mexican Rice

Step 1: Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.

Step 2: Heat olive oil in medium saucepan then stir in rice until well coated.

Step 3: Saute till light golden brown, stirring frequently, then add garlic and onion. Continue until onions are translucent, stirring frequently.

Step 4: Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.

Step 5: Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.

Step 6: Place the cilantro sprigs on top and bring to a boil, then cover and reduce to a simmer. Simmer until water is absorbed, about 15 minutes.

Step 7: Open lid, remove cilantro sprigs and spread frozen peas on top (optional). Then replace lid and let sit for a few minutes, allowing peas to warm.

Step 8: Fluff rice to mix in peas and serve.