1 large onion, chopped
1 large garlic clove, minced
3/4 teaspoon cumin seed
1/4 cup vegetable oil
1 large tomato, quartered
1 cup chicken broth
1 cup plus 2 tablespoons water
2 tablespoons fresh lime juice
1 1/2 cups rice
1/4 cup fresh coriander [cilantro] leaves
1 cup thawed frozen peas
Lime slices (garnish)

In a large, deep skillet cook onion, garlic and cumin seed in 2 tablespoons oil over moderately low heat, stirring, until onion is golden. Add the tomato and sauté the mixture over moderately high heat, stirring, 1 minute.
In a blender purée the mixture with the broth, pour the purée into the saucepan, and stir in water and lime juice. Bring mixture to a simmer and keep it warm.
In a skillet, heat the remaining 2 tablespoons oil over moderate heat and in it cook the rice, 5 to 7 minutes, or until it is golden. Add rice to broth, bring to boil, reduce heat and simmer, covered, 40 minutes. Sprinkle peas and chopped coriander over rice and cook another 5 minutes, covered. Fluff rice with a fork, distributing peas evenly. Garnish with coriander sprigs and halved lime slices. Serves 6