Mexican Rice

  1. Add rice to a dry skillet and stir over medium high heat until lightly browned.
  2. Spoon tomato paste into 2-cup measuring cup. Add enough hot water to make 2 cups, and stir to combine.
  3. Add corn, onion, garlic, cumin and oregano with tomato paste mixture and stir into rice. Season with salt to taste.
  4. Bring to as boil. Reduce heat to low, cover and simmer 15 minutes or until all liquid is absorbed. Add peas. Fluff with a fork and cook one more minute until peas are heated through.

(note, you can use regular brown rice, but it will take longer)