Normally, I make this cilantro lime rice and eat it with seasoned chicken and spinach, but I decided to try this other rice to see how it tasted.
It was so delicious, and will definitely be a staple rice from now on.
The only problem I had with this rice was the size of the pot that I used. I had a little trouble stirring because the pot was small, but that was definitely my fault and can be easily fixed.
2 tablespoons canola oil
1/2 large white onion, chopped
3 garlic cloves, minced
2 cups long-grain rice
10-ounce can Rotel diced tomatoes and green chiles
14.5-ounce can tomatoes
1 teaspoon ground cumin
1/4 cayenne pepper
1 teaspoon salt
2-3 cups low-sodium chicken broth (I used 3)
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook 3-4 minutes. Reduce heat to low and add the rice. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add the Rotel, tomatoes, cumin, cayenne, and salt. Stir to combine and cook for another 2 minutes. Add 2 cups of the broth and bring mixture to a boil. Reduce heat to low, cover, and simmer 10-15 minutes, or until rice is done. If needed, add more broth. I ended up using all 3 cups.
Source: adapted from The Pioneer Woman Cooks: Food from My Frontier