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.



One Comment Add yours

  1. mistimaan says:

    Nice recipe


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