Spanish Style Rice

• 1-1/2 Tablespoon Olive Oil
• 1 cup Mahatma Extra Long Grain Rice (or Other Brand, See Note*)
• 1 whole Small Onion, Chopped (about 3/4 Cup)
• 1 whole Clove Garlic, Minced
• 1/2 cups Canned Diced Tomatoes, Drained
• 2 cups Chicken Broth
• 1/2 teaspoons Adobo Seasoning (usually Located In The Mexican Foods Aisle)

1. 1. Heat olive oil in medium saucepan on medium-high heat. Saute uncooked rice in oil for 2 minutes.
2. 2. Add onion and saute 4 minutes more until onions are translucent.
3. 3. Add minced garlic and stir for 30 seconds, only until fragrant.
4. 4. Stir in diced tomatoes, seasoning, and chicken broth. Bring to a gentle boil, cover, and turn the heat down to low.
5. 5. Simmer on low 2o minutes, remove from heat and let sit 5 minutes.
6. * If using another brand of rice, use the amount of liquid (chicken broth) and cooking time specified on that particular package.

olive oil, rice, onion, clove garlic, tomatoes, chicken broth, foods

Taken from tastykitchen.com/recipes/sidedishes/spanish-style-rice/ (may not work)