Ingredients
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1 cup uncooked long grain rice
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1 cup sweet onion, chopped
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5 garlic cloves, minced
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2 tablespoons olive oil
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1 3/4 cups chicken broth
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1/4 cup sliced black olives, drained
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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2 tablespoons chopped fresh cilantro
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2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
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1 (14 1/2 ounce) can muir glen diced fire-roasted tomatoes (include the juice)
Instructions
- Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
- Cook until tender and slightly golden.
- Add rice, stir fry for about one minute.
- Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
- Allow to sit undisturbed for 5 minutes.
- Fluff with a fork and serve garnished with cilantro leaves if using.