This is a spicy rice dish and tastes so fresh when homemade. If you want a less spicy taste, use less of diced green chilies or omit totally. It pairs well with my Chicken Enchiladas. Hope you like it!
2 Tbsp. extra virgin olive oil
3 cloves garlic, minced
1 small sweet onion, diced
1 Boiling bag Uncle Ben’s whole grain or long grain rice
2 tsp. cumin
½ tsp. black pepper
½ tsp. sea salt
1 tsp. chili powder
1 (14.5 oz.) can Hunt’s Fire Roasted diced tomatoes
1 (4 oz.) can diced green chilies (Optional)
2 cans chicken broth
In large skillet, add oil. Once oil starts to heat, turn heat down to medium low.
Add onions and sauté approximately 2 minutes.
Add garlic and sauté an additional 1 minutes.
Add remaining ingredients, cover, reduce heat and simmer on low for approximately 30-45 minutes or until rice has soaked up the liquid and is tender.
Remove from heat. Leave covered and allow to set for 10 minutes prior to serving.