Red Rice

• 3/4 cup minced onion
• 1 teaspoon minced garlic
• 2 tablespoons salad oil
• 1 1/2 cups long-grain white rice
• 2 tablespoons minced fresh jalapeno chilies
• 1 1/4 cups fat-skimmed chicken broth or water
• 1 can (about 15 oz.) diced tomatoes
• About 1/2 teaspoon salt

1. In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.
2. Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
3. Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.

onion, garlic, salad oil, longgrain white rice, fresh jalapeufo chilies, chicken broth, tomatoes, salt

Taken from www.myrecipes.com/recipe/red-rice-5 (may not work)