Tex-Mex Rice

• 2 cups uncooked rice
• 1 medium onion, diced
• 1 medium tomatoes, peeled and diced
• 3 garlic cloves, minced
• 6 ounces chopped green chili peppers
• 2 tablespoons olive oil
• 30 ounces chicken stock

1. Saute rice and vegetables in olive oil until rice is light brown.
2. Add chicken stock and bring to a boil.
3. Reduce heat and simmer until liquid has evaporated.

rice, onion, tomatoes, garlic, green chili peppers, olive oil, chicken

Taken from www.food.com/recipe/tex-mex-rice-33161 (may not work)