Ingredients: (For 4 People)

• cups long-grain Rice
• 2 Vegetable Oil
• 2 tbsp. Dried Tarragon
• 1 tsp. Chili Powder (adjust to taste)
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, diced
• ½ cup Frozen peas
• 1 can (14 ounces) Diced Tomatoes
• 1 tbsp. Soy Sauce
• Salt and pepper to taste

Instructions:

1. Rinse the rice under cold water until the water runs Drain and set aside.
2. Heat the vegetable oil in a large skillet or frying pan over medium heat.
3. Add the chopped onion and minced garlic to the Sauté for 2-3 minutes until the onion becomes translucent.
4. Stir in the diced bell pepper and frozen Cook for an additional 2 minutes until the vegetables begin to soften.
5. Add the rinsed rice to the pan and stir well to combine with the
6. Pour in the diced tomatoes with their juice, soy sauce, and Chili Powder. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to Cover the pan and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
8. Remove the pan from the heat, sprinkle with Tarragon, and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork and serve hot.