Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  canned tomatoes -- in juice (or 1 14
  1              ounce  can)
  1           teaspoon  oil -- preferably olive
  1             medium  onion -- chopped, about 1
                        -- cup
  1                cup  rice -- uncooked
  1              clove  garlic -- minced
     3/4           cup  water
     1/2           cup  frozen peas
     3/4      teaspoon  salt
     1/2      teaspoon  dried oregano
     1/4      teaspoon  pepper
                        fresh oregano sprig -- optional

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.

Nutritional Information:

152 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 402mg Sodium