This rice packs a lot of flavor with the tanginess from tomatoes and the smoky, earthy flavor from roasted green chiles.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
- 2 tablespoons cooking oil
- 1/4 cup onion, chopped
- 3 cloves of garlic, peeled and chopped
- 2 cups long grain white rice
- 16 oz chicken broth
- 1 can of roasted tomatoes (15.oz)
- 2 green chiles, roasted and chopped (seeds and stems removed)
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon of cumin
Heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Add in garlic and rice and cook for about three minutes or until rice begins to become opaque and brown slightly on the edges. Very slowly and carefully pour in the chicken broth. Add in the tomatoes (and tomato liquid,) chiles and remaining seasonings. Stir to combine all of the ingredients and bring to a simmer. Cover the pot and cook for 17-19 minutes over very low heat. After the rice is cooked, fluff it with a fork to combine all the ingredients which can separate during cooking.