Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1/2 onion (diced)
  • 1 cup white rice (medium or long grain uncooked )
  • 1 tsp garlic salt (or 1/2 tsp garlic powder + 1/2 tsp salt)
  • 1/2 tsp cumin
  • 10 oz Mexican Diced Tomatoes (diced tomatoes with green chiles)
  • 1/2 lime (juiced)
  • 1 1/2 cups Chicken broth
  • 2 tbsp freshly chopped cilantro

Instruction

  • Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.
  • Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.
  • Add the can of Mexican diced tomatoes (including the juices), lime juice and the chicken broth, stir and bring mixture to a boil.
  • Reduce heat to low, cover and let simmer for about 20 minutes.
  • Fluff with fork, stir in freshly chopped cilantro and enjoy!