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Categories:Viewed: 38 - Published at: 8 years ago
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Medium Onion, Diced
- 1 cup White Rice
- 1 can 15 Oz Can Of Chicken Stock (or 2 Cups Homemade)
- 1 can 14.5 Oz Can Of Diced Tomatoes With Green Chiles, Undrained
- 2 cloves Garlic, Minced
- 1 dash Cumin
- 1 dash Cayenne
Method
- Heat the olive oil in a medium pot over medium high heat. When oil is hot (not smoking, just hot), add the onion and cook, stirring occasionally for a couple minutes (if they brown a little, that's OK). Pour in the rice and stir to coat it with the oil. Saute rice for a couple minutes. You'll notice the rice goes from opaque to white when heated. Try to get most of the rice white, but be careful because if you walk away it will burn.
- Add the chicken stock (pot will sputter when you add the chicken stock, so watch your hands) and the rest of the ingredients. Stir to combine, and bring to a boil. Once it reaches a boil, cover the pot and lower heat to a simmer. Simmer until you no longer see moisture bubbles breaking on the top of the rice, about 10 to 15 minutes. Turn off heat and leave the rice covered for 5 minutes. After 5 minutes, remove lid, and stir to combine everything, because the tomatoes will be sitting on the top. Serve immediately. Enjoy!
