| 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 |