|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Vegetable oil||2 Tablespoon|
|Regular rice||1 1⁄4 Cup (20 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Canned chicken broth||14 Ounce (1 Can)|
1. Saute onion and garlic in butter or margarine and oil until soft in a medium-size saucepan.
2. Stir in the rice, tomatoes, chicken broth, salt and pepper; bring to boiling; cover.
3. Cook slowly 15 minutes, or until rice is tender and the liquid is absorbed.
4. Fluff up rice with a fork; spoon into a serving bowl. Garnish with several green chili peppers if you wish.