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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 1 cup short grain brown rice
- 12 tablespoon olive oil
- 12 cup finely chopped onion
- 15 ounces chopped tomatoes (I used Rotel)
- 1 cup chicken broth
- 12 teaspoon ground cumin
- 1 garlic clove
- 1 jalapeno pepper, finely chopped (optional)
Method
- Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno.
- Add enough chicken stock to equal 3 cups of mixture.
- Heat oil in skillet.
- Add onions and cook until soft but not browned, about 3 minutes.
- Add the rice and cook stirring for 2 more minutes.
- Rice will start to look translucent.
- Add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed.
- I decided it was done after about 45-50 minutes.
