Ingredients
- 2 tablespoons butter
- 200 grams dry long-grain brown rice (I like Uncle Ben’s Long-Grain, 1 cup dry)
- 1 yellow onion, chopped (small onion, about 1/2 cup)
- 2 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Cayenne pepper, pinch
- 1/2 cup tomatoes, diced (fire roasted tomatoes with liquid)
- 2 tablespoons diced green chiles (with liquid, canned is best for this recipe)
- 1 tablespoon tomato paste
- 2 cups chicken broth
How to Make
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Step 1: In a large pot over medium heat add rice and cook 5 minutes. Add onion and cook until onion is tender, about 3-4 minutes. Add garlic and cook 1 additional minute.
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Step 2: Add the remaining ingredients, bring to a boil. Reduce heat to a low-boil, cover and simmer until rice is tender and most of the liquid is absorbed, about 20 minutes.
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Note, some long grain rice takes longer than others to cook. Uncle Ben's takes about 20 minutes
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Step 3: Fluff with a fork and serve. If desired, garnish with chopped cilantro.
We hope you enjoy this recipe!
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