Mexican rice is such an easy and delicious side that goes great with any authentic meal! This recipe is a combination of a few recipes I've tried and enjoyed, so I hope you enjoy is as well!
1 cup of white long-grain rice
1 T of canola oil
1 1/2 cups of chicken broth
1 14.5oz can of diced tomatoes
1 tsp of chili powder
1/2 tsp of garlic powder
1/2 tsp of oregano
1 tsp of cumin
I can or 1/2 cup of diced green chilies (optional)
Place oil in a deep skillet over medium heat. Stir in the rice to golden, takes about 5-7 minutes. Add in chicken broth, non-drained can of tomatoes, chilies if desired and all spices and bring the mix to a boil. Turn down to low heat, cover, and let simmer for 20 minutes (Do not lift the lid during simmering time). Remove from heat and let cool adding pepper to taste if desired.
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