Categories: Mexican

Ingredients

• 2 tbsp canola oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups long-grain rice
• 10 oz can Rotel Diced Tomatoes and Green Chilies
• 14.5 oz can whole tomatoes
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 2-3 cups chicken broth
• Chopped fresh cilantro, for garnish

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes. Reduce heat to low and add the rice.

2. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add the Rotel, whole tomatoes, cumin, cayenne and salt. Stir to combine and cook for 2 minutes.

3. Add 2 cups of the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes more, or until the rice is done. Add more liquid as needed; the rice shouldn’t be sticky.

4. Just before serving, sprinkle lots of fresh cilantro over the top.

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