Spanish Rice

• 1 cup uncooked long grain rice
• 1 sweet onion, chopped
• 10 cloves garlic, peeled and sliced
• 2 tablespoons olive oil
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth
• 1/2 teaspoon saffron thread
• 1/4 cup sliced black olives (may use sliced stuffed green olives as well)
• 1/4 cup frozen peas, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Heat olive oil in a saucepan and add chopped onion and sliced garlic.
2. Cook until tender and lightly browned.
3. Add remaining ingredients, stirring well.
4. Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
5. Remove from heat, and place a thick towel between the pan lid and pan.
6. Allow to sit undisturbed for 5-10 minutes.
7. Fluff with a fork and serve.

long grain rice, sweet onion, garlic, olive oil, tomatoes, chicken broth, saffron thread, black olives, frozen peas, kosher salt, black pepper

Taken from www.food.com/recipe/spanish-rice-99773 (may not work)