Spanish Rice
  • 1 cup Long Grain White Rice-not
  • instant
  • 3 tablespoons Oil
  • 1 Onion, chopped
  • 1 teaspoon Garlic, chopped
  • 1 (16-ounce) can diced Tomatoes
  • 2 cups Chicken Broth
  1. Brown the rice in oil. Add the onion, garlic and tomatoes and stir around for a 2 minutes. Add the chicken broth and salt to taste (if desired). Bring to a rapid boil, boil for 5 minutes. Reduce heat to low. Cover and simmer 15 minutes. Check the rice to see if it has split and is soft. Turn off the heat. Try NOT to stir to much or the rice will stick together. Let sit 5 minutes. Just before serving fluff with a fork.