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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