- 3 tbsp unsalted butter
- 2 cups uncooked long grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 4 cups chicken stock
- 15.5 ounce can fire roasted diced tomatoes, with juices
- 1 bay leaf
- salt and pepper
Heat a large skillet over medium high heat and melt butter.
Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes.
Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
Add in garlic, cumin, chili powder and oregano. Saute for one minute.
Pour in the chicken stock, fire roasted tomatoes and bay leaf.
Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!