1 onion, chopped
2 cloves garlic, finely chopped
1-2 green chiles, roasted and peeled, with seeds removed (or 1 4-ounce can of chopped green chilies, drained)
3 tablespoons oil
1 cup long-grain rice
1 cup canned Italian plum tomatoes, chopped
1 cup juice drained from Italian tomatoes
Up to 1 tablespoon Superior Touch Better-Than-Bouillon chicken base (sold in a jar)
Salt (if needed), to taste
Saute onion, garlic and chilies in oil until transparent.
Add rice and cook over low heat, stirring occasionally, until rice is golden.
Add tomatoes, juice, salt and jarred chicken base. Bring to a boil.
Cover and simmer 30 to 40 minutes, until all juice is absorbed.
Recipe courtesy of Susan Lander