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Kathy Lake's Cook Book

Recipe for Steve's Spanish Rice

Type:   Side
Ingredients:   extra virgin olive oil (EVOO)
1 medium onion, chopped
1 clove garlic, minced
1 c. long-grain white rice
1-16 oz. can chicken broth
1-15 oz. can diced tomatoes
Procedure:   Drizzle a deep saucepan with EVOO. Saute the onions, garlic, and rice over medium heat.
Pour in chicken broth and tomatoes and bring to a boil.
Cover, simmer for 25 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
Yields:   4-6 servings