Ingredients
1  cup long-grain rice
1  tablespoon cooking oil
1  cup chopped tomato (1 large)
1/2  cup chopped onion (1 medium)
1/2  teaspoon chili powder
2  cloves garlic, minced
2-1/2  cups chicken broth
3  tablespoons snipped fresh cilantro or parsley
1-1/2  cups shredded and cooked chicken, beef, or pork
1/2  cup frozen peas, thawed

Directions
1. In a large skillet cook and stir the long-grain rice constantly in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned. Stir in tomato, onion, chili powder, and garlic. Cook and stir for 1 minute more. 

2. Carefully stir in chicken broth and cilantro or parsley. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed.
 
3. Stir in shredded chicken, beef, or pork and peas. Cover and let stand 5 minutes. Makes 6 cups (8 side-dish or 4 main-dish servings).

Make-Ahead Tip: Prepare the recipe as directed. Cover and chill up to 24 hours. To serve, place a covered saucepan with 
2 tablespoons water. Heat over medium-high heat for 10 to 15 minutes or until heated through, stirring occasionally. 

Source:Better Homes & Gardens