*from BHG
2 c water
1 c jasmine or long grain rice
1/4 tsp salt
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, drained
1/2 c frozen peas
1 tbsp balsamic vinegar
Combine water, rice, and salt in a medium saucepan.
Simmer, covered, for 18-20 minute or until rice is tender and liquid is absorbed.
Stir in tomatoes, peas, and vinegar.
Cover; let stand 5 minutes to heat through.
Makes about 4 cups.
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