Ingredients

• 1 cup white rice (I like to use pearl)
• 14 1/2 ounces diced tomatoes (I like Contadina's brand with Italian herbs)
• 1 small onion, diced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 2 teaspoons chicken bouillon
• 2 tablespoons green onions, chopped (optional)

Instructions

1. In a medium skillet or frying pan, heat your oil and add onion.

2. Once the onion starts to brown on the edges add the garlic.

3. Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.

4. While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.

5. Pour the can of cut tomatoes in the pot with 1 can's worth of water.

6. Toss in the chicken bouillon and you are now ready for the rice.

7. Once your rice has developed a good color, transfer everything from the frying pan to the pot.

8. Cover and bring to a hard boil.

9. Once boiling reduce heat to a soft simmer for 15-20 minutes.

10. After most of the liquid has been absorbed stir the rice and remove from heat.

11. Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.