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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 2 tablespoons Pure Wesson Canola Oil
- 12 cup chopped yellow onion
- 1 14 cups instant white rice, uncooked
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained
- 14 teaspoon chili powder
- 14 teaspoon ground cumin
Method
- Heat oil in medium saucepan over medium-high heat.
- Add onion; cook 2 to 3 minutes or until tender, stirring occasionally.
- Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
- Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine.
- Bring to a boil.
- Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
