1 sm. onion, chopped
1 clove garlic
2 tbsp. oil
1 (13 3/4 oz.) can chicken broth
1 med. tomato, diced
1 tsp. dried basil
1/2 tsp. salt
1 1/2 c. rice
5 pitted ripe black olives

Saute onion and garlic in oil until soft, about 3 minutes. Add chicken broth, tomato, basil and salt. Bring to a full boil. Stir in rice and olives. Cover, remove from heat and let stand 5 minutes. Fluff with fork.