Mexican Rice

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onions and sauté until they become translucent.

3. 3

   Stir in the long grain rice and cook for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Add the garlic powder and chili powder, stirring to coat the rice evenly.

5. 5

   Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Stir in the peas and cook for an additional 2-3 minutes until they are heated through.

8. 8

   Fluff the rice with a fork and serve hot.