Title: Azzor rojos
 Categories: Side dish, Mexican, Rice, Vegetarian
      Yield: 4 Servings
 
      2 tb Olive oil
      1 c  White rice
    1/2 c  Onions, chopped
      1    Garlic clove, minced
    1/2 ts Salt
    1/2 ts Cumin
           Chili powder, to taste
      2 lg Tomatoes, chopped
  1 1/2 c  Vegetable broth
    1/3 c  Peas, thawed if frozen
      2 tb Pimiento, chopped
           Red peppers, to garnish
 
  Heat oil in a wok over medium heat till hot.  Add rice.  Cook & stir
  for 2 minutes or until the rice turns opaque.  Add onion, cook & stir
  for 1 minute.  Stir in garlic, salt, cumin & chili powder.  Add
  tomatoes & cook, stirring for 2 minutes.  Stir in broth, bring to a
  boil over high heat. Reduce the heat to low.  Cover & simmer 15
  minutes or until the rice is almost tender.
  
  Stir in peas and chopped pimiento.  Cover and cook 2-4 minutes until
  rice is tender and all liquid has been absorbed.  Garnish with the
  red peppers if desired.
  
  Posted by Joell Abbott, Adapted Recipe