Spanish Rice

• 1cup uncooked long-grain rice
• 1 sweet onion, chopped
• 10 cloves garlic, peeled and sliced
• 2 Tbs olive oil
• 1 (10 ounces) can Rotel tomatoes & chilies
• 1 (14 1/2 ounce) can of chicken broth or (14 1/2 ounce) can of vegetable broth
• ¹⁄₄ cup sliced black olives
• ¹⁄₄ cup frozen peas, thawed
• ¹⁄_{2 Tsp} kosher salt
• ¹⁄_{4 Tsp} black pepper

DIRECTIONS:

1. Heat olive oil in a saucepan
2. Add the chopped onion and sliced garlic.
3. Cook until tender and lightly browned.
4. Add the remaining ingredients and stir well.
5. Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
6. Remove from heat, and place a thick towel between the pan lid and pan.
7. Let it sit undisturbed for 5-10 minutes.
8. Fluff with a fork and serve.