Mexican rice Recipe

Ingredients

2-3 tablespoons cooking oil
2 cups brown rice
1 can (14.5 oz) diced tomatoes
1 can (7oz) diced green chilies
1 can (8 oz) tomato sauce or use 1/2 can tomato paste
4-6 cups chicken broth
1 large diced onion
4-6 large cloves of garlic diced
2 teaspoons cumin seeds crushed (I use a mortar and pestle)
2 teaspoons chili powder

Preparation

Step 1

Put oil in large cast iron skillet (12 inch or larger) or pot
Put on high heat and add rice. Stir occasionally
Cook rice until it starts to brown
Add diced onions and cook until they start to turn translucent
Add diced garlic and cumin seeds
Cook an additional 1-2 minutes
Add diced tomato, green chili. Chili powder
Stir to combine
Add enough chicken broth to fill pan to about ½ inch from top
Bring to a boil then turn down to simmer
Cook until liquid is absorbed. If rice is still not cooked add more chicken broth and continue to simmer
Until desired texture and moisture content is reached===your choice.

Makes about 15 fairly large servings