Basic Mexican Rice

Basic Mexican Rice

-from pioneerwoman.com

• 2 Tablespoons Canola Oil
• 1/2 whole Large Onion, Chopped
• 2 cups Long Grain white Rice
• 3 cloves Garlic, Minced
• 1 can Rotel Diced Green Chilies And Tomatoes (I use mild)
• 1 can diced Tomatoes (14.5 Ounce Can)
• 2 cups vegetable or chicken broth
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

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 Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and the cumin. 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 if needed, you don't want the rice to be sticky. Just before serving, stir in lots of freshly chopped cilantro.