This recipe comes from my good friend Jenny. It is fabulous and a great addition to any Mexican Meal. I usually double it.
(Sorry I don't have a picture yet)
1 small onion, finely chopped
3 TBSP butter or margarine
1 cup long-grain white rice
1 clove garlic, minced or pressed
2 medium-size tomatoes, seeded, and chopped
1 ½ cups chicken broth
1 or 2 cans chopped green chiles
Salt and pepper
2 TBSP chopped fresh cilantro
In a 2-quart pan over medium heat, cook onion in butter until soft. Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes). Add tomatoes, broth, chiles, and salt and pepper to taste. Cover and bring to a boil; reduce heat and simmer until all liquid is absorbed (about 20 minutes). Turn off heat and stir in cilantro. Let stand, covered, for 10 minutes. Makes 4-6 servings.