1

In a large heatproof bowl, pour boiling water over the rice (enough to cover). Stir only once, and let stand 10 minutes.

2

Transfer to a sieve over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on cookie sheet to dry slightly (good to do first thing in the morning on the day you plan to serve this).

3

In the meantime, put tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.

4

Heat olive oil over medium heat in a large, heavy sauté pan and cook rice until a light golden-brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.

5

Next add the pureed mixture and keep stirring over medium-heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in broth, salt and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.

6

*NOTE: DO NOT stir rice too often after adding the broth or the grains will become too starchy.

7

Remove pan from heat, cover and place pan in low-oven, at approximately 150-200°F. It's ok to leave the rice in the oven for an hour or so, watching to make sure that the rice stays tender and doesn't dry out too much.

8

Transfer cooked rice to serving platter, fluff with a fork and serve with freshly ground black pepper.