Step 1

In 3-quart heavy saucepan, heat oil over medium heat. Add onion; cook and stir about 4 minutes or until softened. Add serrano chile and garlic; cook and stir 2 minutes. Add rice; cook and stir about 5 minutes or until it begins to turn golden brown.

Step 2

Add tomatoes, water and salt; stir to combine. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes. Sprinkle peas over rice. Cook about 3 minutes or until liquid is completely absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with fork; serve hot.