Mexican Rice

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

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.

Serves 6-8

MY NOTES:  I use jasmine rice and substitute diced tomatoes for whole tomatoes and coconut oil for canola oil.

Source:  The Pioneer Woman