Classic Mexican Red Rice
Preparation (45 minutes):
Preheat the oven to 350 degrees.
Heat a medium (3 quart) ovenproof saucepan over medium heat.
Add the oil and rice. Stir frequently until the grains of rice turn from translucent to milky-white – don’t worry if some of them brown.
Add the salsa, chicken broth, and ½ tsp salt.
Stir and let the mixture come to a full boil.
Cover the pan and set in the middle of the oven.
Bake 20 minutes.
Uncover, add the peas, and return covered to bake 5 minutes longer.
Remove from the oven and let stand for 5 more minutes.
Fluff the rice and mix in the peas. Adjust the salt to taste, then serve at once!