1 C Rice, rinsed
1 Ea Small Onion, chopped
2-3 Cl Garlic, minced
1 tsp Oregano
1 tsp Chili Powder
1½ tsp Cumin
1½ tsp Salt
1½-2 C Chicken Broth
1 Can Diced Tomatoes w/Green Chilies
In a 3½-quart sauté pan over medium high heat, heat the oil and sauté the rice, onion and garlic until the onion has softened.
Stir in the oregano, chili powder and cumin and cook for another two or three minutes.
Add salt, chicken broth and tomatoes, stir one last time, bring to a boil and reduce to a simmer. Cook approximately 20-25 minutes and do not stir or open the lid.
The rice should be tender and all the liquid gone. If the rice still isn’t tender, add ¼ to ½ cup of broth around the edges of rice and don’t stir. Re-cover the skillet and let rice take up new liquid.