2 Tbs. Canola Oil | 1 (14.5oz.) can Whole Tomatoes |
1/2 whole Large Onion, chopped | 2 c. Low Sodium Chicken Broth |
2 c. Long Grain Rice | 1 tsp. Cumin |
3 Cloves Garlic, Minced | 1 tsp. Kosher Salt |
1 (10oz.) can Rotel Diced Green Chilies and Tomatoes | Fresh Cilantro, chopped |
Heat oil in a large skillet over medium heat. Add onions and cook for 3-4 min. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 min. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin-or more if you love the flavor.
Bring to a boil. Reduce heat to low, cover and simmer for 10-15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Adapted from a Pioneer Woman recipe