Mexican Rice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups long grain rice (don't use instant)
  • ½ cup chopped onion
  • 2 cloves minced garlic (1 teaspoon)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 can (14.5 ounce) petite diced tomatoes, undrained
  • 3 cups chicken broth
  • Minced fresh Cilantro to taste
  1. In a medium sized saucepan over medium heat, add the olive oil and butter. Add the rice and onion and saute for a few minutes until rice is slightly translucent and lightly browned. Stir often so it doesn't scorch.
  2. Add the garlic, chili powder, cumin, kosher salt, and pepper and continue cooking for another minute until fragrant.
  3. Place the can of tomatoes in a 2-cup measuring cup and add water to make 2 cups.
  4. Add the tomato and water mixture and the chicken broth to the pan.
  5. Bring to a boil. Cover and reduce heat to low (maintain a simmer) and continue cooking for 20 minutes, until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Add fresh cilantro and fluff with a fork.
Recipe by Sunflower Supper Club at