- 6
- 10 mins
- 25 mins
Ingredients
- 2 Tablespoons Canola Oil
- 1/2 whole Large Onion, Chopped
- 2 cups Long Grain Rice
- 3 cloves Garlic, Minced
- 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
- 1 can Whole Tomatoes (14.5 Ounce Can)
- 2 cups Low Sodium Chicken Broth (more If Needed)
- 1 teaspoon Cumin (more To Taste)
- 1 teaspoon Kosher Salt
- Fresh Cilantro, Chopped
Preparation
Step 1
Heat a large skillet over medium heat, then drizzle in a little canola (or olive) oil
Reduce the heat to low, then pour the rice into the skillet.
Add the garlic.
Now stir the mixture around and allow the rice to turn slightly golden brown. Stir constantly—and be careful not to burn it!
Stir in the Rotel…
Then pour in the whole tomatoes…
Then pour in 2 cups of low sodium chicken broth.
Now stir this mixture together…
And add some kosher salt and a good teaspoon of cumin—more if you love cumin flavor!
You can also add cayenne pepper, chili powder, tumeric, oregano…any spices that make you happy!
Bring the mixture to a boil, then reduce the heat to low.
Cover the pan tightly, and cook on a simmer for 10 to 15 minutes, or until rice is tender. If the dish dries out too much, add more broth as necessary. The rice shouldn’t be overly sticky.