This recipe for restaurant style Tex-Mex rice comes from The Austin Cookbook by Paula Forbes, which is very poplular in Tex-Mex restaurants around Austin.
Add the avocado oil to a medium saucepan with a lid and heat over medium heat. Add the fresh minced garlic, onion powder and minced onion flakes to the oil. Stir for about 2-3 minutes.
Add the tomato paste and rice. Stir continually for another minute.
Add the stock (or water), cumin and salt. Stir to make sure everything is well combined.
Bring to a boil, then cover and cook for 20 minutes.
Meanwhile, place the peas in a microwave safe dish and cover with water (a pyrex measuring cup work well). Defrost then cook the peas in the microwave for about 2-3 minutes. Drain. Stir the peas into the rice when done. Let the rice rest with the lid on for 5-10 minutes before serving.