Posted by: bjh 09-21-99 8:18 AM
Mexican Rice
1 small onion, finely chopped
3 Tbl. butter or margarine
1 Cup long-grain white rice
1 clove garlic, minced or pressed
2 medium sized tomatoes, peeled, seeded, and chopped
1 1/2 Cups regular-strength chicken broth
1 or 2 canned green chiles, chopped
Salt and pepper
2 Tbl. chopped fresh cilantro (optional)
1/2 Cup pimento-stuffed green olives, sliced
In a 2 quart pan over medium heat, cook onion in butter until soft.
Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes) .
Add tomatoes, broth, chiles, and salt and pepper to taste.
Cover and bring to a boil; reduce heat and simmer until rice is "al dente" and all liquid is absorbed (about 20 minutes) .
Turn off heat and stir in cilantro (if used) and olives.
Let stand, covered, for 10 minutes.
Serves 4 to 6.