Mexican Rice

Essential Everyday

1 tablespoon vegetable oil

1 cup chopped onion

1 ½ cups long grain white rice

2 ½ cups reduced sodium chicken broth

1 (14.5 ounce) can diced tomatoes with medium green chilies, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

In medium saucepan, heat oil over medium heat. Add onions; saute until softened (2-3 minutes).

Add rice and saute 1 minute. Stir in remaining ingredients.

Bring to a boil; reduce heat and simmer, covered, 20 minutes or until rice is tender. Salt and pepper to taste.

The prep work wasn't much to look at, but the end result is nice!

Served with a store-bought tortilla-crusted cheese-stuffed chicken breast.

My Rating: 4/5 "Peppy and fun! I had to cook it a little longer than the recipe recommended to get the rice to absorb the liquid, but once that happened it was a zesty little side dish for our dinner."