Spanish Rice

Gluten-Free Spanish Rice

1 large white onion, finely chopped

4 cloves garlic, minced

4 Tlb. olive oil

2 cups rice

4 cups water

5 chicken boullion cubes

1 can of green chiles

1 can of sliced black olives

2 16 ounce cans of stewed tomatoes

1 can of red beans

salt

pepper

garlic powder

Heat skillet with 4 to 6 tablespoons of olive oil. On the stove, boil 4 cups of water, add 5 chicken boullion cubes - once cubes are dissolved, set aside. When oil is hot, put in chopped onion and minced garlic over medium heat (325). Once onions and garlic are slightly brown add 2 cups rice and brown for 5 minutes. Drain red beans and add, drain sliced olives and add, add can of green chiles, add two cans of tomatoes. Stir and make sure rice isn't sticking, cook for two minutes. Add water/chicken boullion, bring to a boil. Lower heat to 300 and cover, stirring periodically to ensure rice isn't sticking/burning. Add salt, pepper, garlic powder to taste. Cook for approximately 20 minutes or until liquid is gone.