Chipotle Spanish Rice - cooking recipe

Ingredients

1 cup uncooked long grain rice
1 cup sweet onion, chopped
5 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can muir glen diced fire-roasted tomatoes (include the juice)
1 3/4 cups chicken broth
2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
1/4 cup sliced black olives, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)

Preparation

Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
Cook until tender and slightly golden.
Add rice, stir fry for about one minute.
Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
Allow to sit undisturbed for 5 minutes.
Fluff with a fork and serve garnished with cilantro leaves if using.