2 tbs. olive oil
1 tbs. garlic
1 cup rice
Add all to pan and fry for 2 minutes.
Add 2 cups chicken bullion, 1/2 tsp. cumin, 3 tbs. salsa(you may substitute any tomatoe product ie tomatoe paste, enchalada sauce). Cover, turn to low and cook for 20 minutes. You may add black olives if you wish.
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