Ingredients

1 tablespoon vegetable oil

1 cup brown or white rice

2-3 small tomatoes

1 medium onion

3 cloves garlic

Scant 1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1-1/2 cups Vegetable Broth

1 teaspoon salt

1/2-3/4 cup frozen peas

1/2-3/4 cup frozen hash brown potatoes

How to prepare

Heat the oil in a large skillet over medium heat. Add the rice and saute until it begins to darken in color, about five minutes. Combine the tomatoes, onion, garlic, cloves and cinnamon in a food processor and puree until smooth. Add the puree to the rice and cook, stirring for about three minutes. Add the broth and salt. Cover and simmer on low heat until most of the liquid is absorbed, about thirty minutes. Stir in the peas and potatoes. Cover ans stearm over low heat until the rice is tender, about thirty to forty minutes for white rice.

Serve 6

Preparation Time: 1-1/4 hours for brown rice

1 hour for white rice