1cuplong grain white rice uncooked (rinsed twice and pat dry)
1smallyellow onion diced
1-2TBScooking oil
2tspminced garlic
1tspsalt
1tspground cumin
2TBStomato soup or 1 TBS tomato paste
1(10oz) can rotel tomatoes or canned tomatoes (for less heat)
2cupschicken broth
garnish with cilantro, if desired
Instructions
In a large skillet over medium high heat, add cooking oil and heat. Stir in onions and cook for 1 minute until softened and translucent. Add in garlic and cook for 30 seconds. Add in uncooked rice (that's been rinsed twice and patted dry). Stir into the onions and garlic for 4-5 minutes to toast (lightly brown) rice.
Add in salt and ground cumin. Stir until well combined. Lower burner to a medium.
Stir in tomato soup/paste. Stir in rotel tomatoes or regular canned tomatoes. Place burner on a high heat. Stir in 2 cups chicken broth and bring to a boil. Lower heat to a low setting, cover with a lid and let simmer for 20 minutes. Remove lid, fluff rice and enjoy.
