Ingredients:

• 1.75 cups chicken broth
• 1.75 cups water
• 1/4 tsp Saffron
• 2 Tbsp avocado oil (not exactly sure on amount enough to cover large skillet)
• 1 onion small dice
• 2 Tbsp Sazon Completa
• 3 cloves garlic minced
• 1 cup jasmine rice
• 1 cup frozen peas (thawed)
• 2 Tbsp tomato paste
• 2 tsp additional salt (diamond crystal)

Steps:

1. Add the saffron to the chicken broth, and let steep while the rest of the prep goes on.
2. over medium low heat sweat the onions for 10 minutes
3. Add the garlic cloves, sazon completa, tomato paste and rice to the onions, and cook for 1-2 more minutes till rice browns a bit, and raw edge is cooked off the garlic
4. and saffron chicken broth, water and peas to the pan, bring to a rapid boil over high heat.
5. Reduce heat to low, and simmer covered for 17 minutes.
6. Remove the lid for one moment, and check a bit of the rice (hopefully it's done).
7. Let sit covered an additional 10 minutes.

Notes:

There may have been a touch too much salt.