I love this side dish. It’s quick (only takes about 20 minutes), easy, and easily tweaked to just what you’re in the mood for. This last time I made it a little smokier by buying chili flavored canned tomatoes, and upped the cumin and garlic. Sometimes I make it even spicier but the enchiladas I served it with had a decent kick so I didn’t make the rice too crazy. Adapted from the Pioneer Woman.
2 tbsp canola oil
1/2 large onion, chopped
2 cups long grain rice (white cooks faster, but if you want to do brown, just allow more time)
3 cloves garlic, crushed (add more if you’re in the mood for it)
10 oz can chili-flavored diced tomatoes
4 oz can diced green chilies
2 cups chicken broth (more as needed, can also use water)
1 tsp cumin (more to taste)
kosher salt to taste
fresh cilantro, chopped
1) Heat oil in large pot over medium heat. Add onions and cook for 4 minutes. Reduce heat to low and add rice and garlic (make sure not to burn the garlic – yuck). Stir constantly over low heat for 3 minutes.
2) Add tomatoes and chilies, and cook for 2 minutes.
3) Add brother and stir together. Taste test! Add kosher salt, cumin, and whatever other spices strike your fancy.
4) Bring rice to a boil, then reduce heat to low, and simmer, covered for 10 to 15 minutes, or until rice is done. Add more chicken broth or water as needed.
5) Serve with fresh cilantro on top.