1) Saute together in a couple tablespoons of oil in a saucepan:
> 1 c. long-grain rice
> crushed garlic
> a liberal amount of red chile powder
> small amt of chopped onion.
2) Once browned, add:
> 3 c. water
> 2 chicken bouillon cubes.
3) When the water starts to boil, turn down to simmer (low heat) for one minute. Then stir and cover for about 15 minutes.
For variation, add chopped green olives, blended in afterwards.
