1 onion, chopped

1 clove garlic, chopped

2 tablespoons (30 ml) olive oil

1 cup (250 ml) converted rice

1 1/2 cups (375 ml) chicken broth

1 cup (250 ml) crushed tomatoes

Salt and pepper

In a large saucepan over medium heat, soften the onion and garlic in the oil. Add the rice and stir to coat the grains with oil. Add the broth and tomatoes. Season with salt and pepper. Bring to a boil, lower the heat, cover and simmer until cooked, about 25 minutes.

Serve with Poc Chuc.

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