Basic Mexican Rice

• Produce

  • 1 Cilantro, fresh
  • 3 cloves Garlic
  • 1/2 Onion, whole Large
  • 1 can Rotel diced green chilies and tomatoes

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 1 can (14 1/2 oz. size whole tomatoes

Found on thepioneerwoman.com

Description

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 (14 1/2 oz. size) Whole Tomatoes
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Directions

• Heat oil in a large skillet over medium heat. 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 Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 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.