Spanish Rice

1 tsp olive oil

1 cup long grain rice

1 onion, diced

3/4 cup diced tomatoes (1/2 can or 1 cup fresh)

3 cups water

1 1/2 tbsp chicken bouillon granules

1 clove garlic, minced

Heat oil, then add rice. Toss rice to coat with oil. Rice will tend to look clear or opaque. Cook until most the rice has a white solid color to it. Some may turn brown and some may still look clear, but most of it should look white.

Add onion and stir to slightly cook onion. Next add tomatoes, water, boullion and garlic. Stir and then cook on medium to medium high heat for appx 30 minutes without disturbing.

The water should be nearly gone when done, and you may have to adjust the cooking time. To tell how much water is left poke a hole with a knife to see how low the water is, but don't stir. You don't want the water to run out, but you don't want soup either. (You can also add a bag of mixed vegetables to the rice when you add the water.)

1/6=133 cal/1 g. fat/ 1 g. fiber