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Ingredients
1 Cup uncooked white rice
2 Tablespoons olive oil
1/2 Yellow onion, chopped
3 Garlic cloves, minced
2 Teaspoons tomato/chicken bullion
1 Teaspoon cumin
1 Teaspoon chili powder
1/4 Teaspoon paprika
1/4 Teaspoon black pepper
1/2 (14 1/2 oz) Can diced fire roasted tomatoes with green chilies
1/2 (8oz) Can tomato sauce
1 (14 1/2 oz) Can chicken broth
Instructions
Add rice to a large colander, rinse under cold water for 1 minute.
In large pan set over medium high heat, add olive oil. When the oil is hot, add rice and saut� along with the onion and garlic for 2-3 minutes or until fragrant.
When the onion is tender and the garlic is translucent, add the bullion, cumin, chili powder, paprika, black pepper, fire roasted tomatoes with chilies, tomato sauce and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked through.
Remove from heat and serve.