Sopa Seca De Arroz- Mexican Rice

2 cups long grain rice
6 tablespoons butter or 6 tablespoons margarine
2 small onions, finely chopped
3 garlic cloves, minced
4 medium tomatoes, peeled and chopped
4 cups regular-strength chicken broth
2 -3 california chilies (optional) or 2 -3 pasilla chiles, medium sized, seeded and chopped (optional)
2 tablespoons chopped fresh cilantro (optional)
1 cup pimento stuffed olive

1 In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
2 Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
3 Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
4 Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
5 Add cilantro, if desired, during last 10 minutes.
6 Garnish rice with olives.