Mexican Red Rice

By Tamipri

Ingredients

• 2 Tb. butter
• 1 c. chopped onion
• 2 cloves garlic, minced
• 2 c. long-grain rice
• 2 (14.5 oz.) cans fire-roasted diced tomatoes
• 3 c. chicken broth
• 3 tsp. chili powder
• 1 1/4 tsp. salt
• Garnish: fresh cilantro

Preparation

Step 1

In a large saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 4-5 minutes, or until tender. Stir in rice, and cook, for 2 minutes, stirring frequently. Add tomatoes, broth, chili powder, and salt; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes, or until all liquid is absorbed. Fluff rice with a fork. Garnish with fresh cilantro if desired. Serve immediately.