MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Red Rice
Categories: Side dish
     Yield: 10 servings

     3 T  Olive oil
     1 md Onion, cut into 1/4" dice
     1 T  Finely chopped garlic
     2 c  Long-grain rice
     1 cn Peeled plum tomatoes,
          -drained and crushed (28 oz)
     4 c  Vegetable broth or defatted
          -chicken broth
          Salt to taste
          Freshly ground black pepper,
          -to taste
    10 oz Frozen green peas, defrosted
   1/2 c  Coarsely chopped flat-leaf
          -parsley

 Using vegetable broth makes this a perfect dish for vegetarians, but
 defatted chicken broth lends great flavor to the rice too. If you use
 frozen peas, don't cook them before adding to the rice. Let them
 defrost at room temperatur. Or put the peas in a strainer and run
 under hot water.

 1. Place olive oil in a large, heavy pot over low heat. Add onion and
 cook, stirring, until wilted, about 10-12 minutes. Add garlic and
 cook, stirring, for 2 minutes more.

 2. Add rice and stir to coat. Cook for 2 minutes, stirring constantly.

 3. Stir in tomatoes and add broth. Season with salt and pepper. Bring
 to a boil, stir, and reduce heat to medium-low. Simmer, covered, for
 20 minutes or until most of the liquid is absorbed.

 4. When rice is cooked, fold in peas and parsley. Serve hot.

 Per serving: 171 calories, 6 grams fat, 13 milligrams cholesterol.

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