Ingredients
15 ounce can of fire roasted tomatoes (diced)
1/2 onion diced
2 cloves garlic diced
1 3/4 cups chicken broth
1 1/2 TBL olive oil
1 1/2 cups white rice
Preparation
Take a cast iron skillet and pour the olive oil in and heat on high. Once oil is hot pour in rice and lower heat to medium. Stir rice until turns milky looking and begins to brown.
Add the garlic, onion and tomatoes. Stir and mix for 1-2 minutes.
Stir in broth, cover and cook over low for 20-25 minutes.
