Directions
In a medium saucepan, sauté the onion and garlic in the olive oil or butter until the onion is translucent. Add the rice, tomato, cumin, salt, cinnamon, cardamom, and cloves. Stir well. Add the water or chicken broth and stir. Bring to a boil, cover, and turn the heat down to low. Cook for about 10 to 20 minutes or until the water or chicken broth is absorbed. Just before serving, add the cranberries and peas to the rice and mix well. Make sure the peas are heated through. Serve.