Sara's Mexican Rice

MEXICAN WHITE RICE 2 cups long-grain rice, rinsed and drained 2 small garlic cloves 4 T. canola oil 1/2 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. 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 8servings.