Basic Mexican Rice
From Tasty Kitchen
*NOTE: The original recipe calls for low sodium chicken broth, but since I'm vegetarian, I substitute with broth made from McKay's "No MSG" Chik'n Seasoning. Also, I use diced tomatoes instead of whole.
- 2 tablespoons canola oil
- 1/2 whole large onion, chopped
- 3 cloves garlic, minced
- 2 cups long grain rice
- 1 can Rotel (10 ounces)
- 1 can whole tomatoes (14.5 ounces)
- 2 cups low sodium broth
- 1 teaspoon cumin (more to taste)
- 1 teaspoon kosher salt
- Fresh cilantro, chopped
Heat oil in a large skillet. Add onions and cook for 3 to 4 minutes. 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 Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 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.
*I put this recipe in my rice cooker after adding broth and it turned out great.