This is our new favorite Mexican rice. It is made with RO*TEL and packs some heat. We both LOVED the rice and mixed our black beans in with it. It stole the show from our Tequila-Lime chicken. This is our new "go-to" Mexican rice recipe.
adapted from blogchef.net
2 tablespoons vegetable oil
1 cup uncooked white rice
1 Tbsp dry minced onion
1/4 tsp black pepper
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies, pulsed in food processor
2 teaspoons chili powder
1 teaspoon salt
Heat vegetable oil over medium heat in a medium pan or skillet. Add rice and sauté until the rice is browned.
Add chicken broth, tomatoes and green chilies, chili powder, minced onion, salt and pepper. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.