2 to 3 cloves garlic, chopped

1 teaspoon olive oil

1 cup uncooked long-grain rice

2 cups chicken broth

1/4 teaspoon pepper

1/4 teaspoon salt

1 - 4.5 oz. can chopped green chilies

3 tablespoons tomato paste

1/4 cup chopped fresh parsley

 

Saute' onion and garlic in hot oil in large saucepan over medium heat 3 minutes or until tender.  Stir in rice and next three ingredients; bring to a boil.  Cover; reduce heat and cook 20 minutes.

 

Remove from heat; stir in green chilies, paste and parsley.

 

Note:  She serves this with chicken filled tortillas that have lettuce, cherry tomatoes, pepper jack cheese, sour cream and salsa in them.