|Onion||1 Small, finely chopped|
|Long grain white rice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Regular Strength)|
|Canned green chilies||2 , chopped|
|Chopped fresh coriander||2 Tablespoon (Cilantro)|
|Pimento stuffed green olives||1⁄2 Cup (8 tbs), sliced|
In a 2-quart pan over medium heat, cook onion in butter until soft.
Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes).
Add tomatoes, broth, chiles, and salt and pepper to taste.
Cover and bring to a boil; reduce heat and simmer until rice is al dente and all liquid is absorbed (about 20 minutes).
Turn off heat and stir in coriander (if used) and olives.
Let stand, covered, for 10 minutes.