Spanish Mexican Rice

Name: Spanish Mexican Rice
Ingredients: 2 tablespoons butter use olive oil to make Dairy Free; 1 onion chopped; 1 large garlic clove minced; 1 cup white rice long, uncooked; 2 cups gluten-free chicken broth; 10 ounces diced tomatoes with green chilis, with juices; 2 teaspoons chili powder; 1 teaspoon sea salt; 1/8 teaspoon cumin

9 ingredients

3 steps

Ingredients

2 tablespoons butter use olive oil to make Dairy Free
1 onion chopped
1 large garlic clove minced
1 cup white rice long, uncooked
2 cups gluten-free chicken broth
10 ounces diced tomatoes with green chilis, with juices
2 teaspoons chili powder
1 teaspoon sea salt
1/8 teaspoon cumin

Directions

1

In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown.
2

Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone.
3

Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use.