- ¼ C oil
- 2 C long grain rice
- 1 tsp garlic, crushed
- 4 C chicken broth
- 8 oz tomato sauce
- 10 oz can diced tomatoes and green chilies, drained
- ¼ C cilantro, chopped
- ½ tsp cumin
- In a large pan, heat the oil on medium heat. Add the rice and garlic and cook until rice is golden brown. Add the chicken broth, tomato sauce, diced tomatoes & green chilies, cilantro, and cumin. Whisk until mixed well.
- Cover rice and let simmer until all the moisture is gone – about 20 minutes. Fluff periodically if need be, to avoid burning.
- Serve as a delicious side for your next taco night!