Preparation:
Coarsely chop tomatoes, reserving all juice; set aside. In pot heat oil over medium-high heat. Add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with oregano, if desired. |
