2 Tbsp vegetable oil
1 c long grain white rice (not converted)
1/2 c white onion, chopped finely
1 clove garlic, minced
1/2 tsp salt
2 lg tomatoes, peeled, seeded, chopped
1 1/2 c chicken broth
Directions:
Heat the fat in a 10" skillet over medium heat until hot. Add rice, cook, stirring constantly until rice turns opaque white. Add onion, saute 1 minute. Stir in garlic, salt, and tomatoes. Continue to cook, stirring constantly, about 2 minutes. Add stock, mix well. Bring to a boil, then reduce heat to low. Simmer covered, until the rice is almot tender, about 15 min. (Stir in any extras here: peas, pimientos, olives...) Continue cooking until the rice is tender and all liquid is absorbed, about 2-4 minutes. Rice grains will be firm and not clumpy.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday December 13th, 2005