1. Heat the oil in a large skillet over medium-high heat. 2. Add the onion and garlic and cook for 3 to 4 minutes. 3. Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn. 4. Add the Rotel, the whole tomatoes, cumin, cayenne, and salt. 5. Stir to combine and cook for 2 minutes. 6. Add 2 cups of the broth and bring to a boil. 7. Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done. 8. Add more liquid as needed. The rice shouldn't be sticky. 9. Just before serving, sprinkle lots of freshly chopped cilantro over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
