Spanish Rice


  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 1 cup long grain white rice
  • 1 clove garlic, minced
  • 2 medium-sized tomatoes, peeled, seeded, and chopped
  • 1 1/2 cups chicken broth
  • 1-2 cans green chiles, chopped
  • Salt
  • Pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup pimento-stuffed green olives, sliced


  1. In a 2 quart pan over medium heat, cook onion in butter until soft.
  2. Add rice and garlic.  Cook, stirring occasionally, until rice is golden, about 5 minutes.
  3. Add remaining ingredients.  Cover and bring to a boil; reduce heat and simmer until rice is ardent and all liquid is absorbed, about 20 minutes.

Source:  Neriza Oka

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