|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Regular rice||1 1⁄4 Cup (20 tbs), uncooked|
|Canned tomatoes||1 Pound (1 Can)|
|Canned chicken broth||13 Ounce (1 Can)|
1 In a medium size saucepan,add butter or margerine and olive oil.Saute onion and garlic.
2 Stir in rice, tomatoes, chicken broth, salt, and pepper; heat to boiling; cover.
3 Cook slowly for 15 minutes, or until the rice is tender and liquid is absorbed. Fluff up rice with a fork and spoon into a serving bowl.
4 Garnish with several green chili peppers (optional)