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. |
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