Name: Red Rice
Ingredients: 3 tb Olive oil; 1 md Onion, cut into 1/4" dice; 1 tb 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

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Vegetarian	Side dish	10	Servings

INGREDIENTS

3	tb	Olive oil
1	md	Onion, cut into 1/4" dice
1	tb	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

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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