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!

INGREDIENTS:

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

DIRECTIONS:

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.