Mexican Rice

I got this recipe years ago from my niece, Sara, who got it from her mother-in-law who is of Mexican descent.  So it's the real deal.  It makes a great side dish with Mexican food.

Shown here with tamales and avocado

Sara's Mexican White Rice
2 cups rice, rinsed and drained
2 small garlic cloves
4 T. canola oil
1 small onion chopped
4 c. canned chicken broth
3/4 cup frozen peas
1 tsp. salt
Heat oil in large pot and add rice, garlic cloves and onion. Cook and stir over medium heat until rice is lightly browned. Add chicken broth and salt-- stir. Bring to a boil. Once it comes to a boil, cover and reduce heat to very "low" setting and start timing for 30 to 45 minutes (I find it doesn't take this long.  Keep checking it.) Ten minutes before rice is done, add frozen peas, cover and finish cooking until rice has absorbed most of the liquid and is tender. If rice has absorbed all liquid and it's not tender, add 1/8 cup water to it. Makes 8 servings.