1. Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno. Add enough chicken stock to equal 3 cups of mixture. 2. Heat oil in skillet. Add onions and cook until soft but not browned, about 3 minutes. 3. Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent. 4. Add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed. I decided it was done after about 45-50 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
