Simple Spanish Rice

A perfect spicy side dish to any Mexican meal!

Simple Spanish Rice
Source: Pioneer Woman (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min

Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped

Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.

Simple Spanish Rice