Spanish Mexican Rice

1. 1

   In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown.

2. 2

   Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone.

3. 3

   Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use.

* Per serving · 4 servings · Values may vary.

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