Mexican Rice (pioneer Woman)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups long-grain rice
• 10 ounces rotel tomatoes & chilies
• 14 1/2 ounces whole tomatoes
• 1 teaspoon ground cumin (or more to taste)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 2 -3 cups low sodium chicken broth
• fresh cilantro, chopped for garnish

Recipe

• 1 heat the oil in a large skillet over medium-high heat.
• 2 add the onion and garlic and cook for 3 to 4 minutes.
• 3 reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
• 4 add the rotel, the whole tomatoes, cumin, cayenne, and salt.
• 5 stir to combine and cook for 2 minutes.
• 6 add 2 cups of the broth and bring to a boil.
• 7 reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
• 8 add more liquid as needed. the rice shouldn't be sticky.
• 9 just before serving, sprinkle lots of freshly chopped cilantro over the top.