Ingredients
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2 cups long grain rice
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6 tablespoons butter or 6 tablespoons margarine
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3 garlic cloves, minced
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4 medium tomatoes, peeled and chopped
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4 cups regular-strength chicken broth
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2 -3 california chilies or 2 -3 pasilla chiles, medium sized, seeded and chopped
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2 tablespoons chopped fresh cilantro
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1 cup pimento stuffed olive
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2 small onions, finely chopped
Instructions
- In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
- Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
- Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
- Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
- Add cilantro, if desired, during last 10 minutes.
- Garnish rice with olives.