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Mexican Rice

 

Source: Plain Chicken (slightly adapted)

Ingredients:
2 tablespoons olive oil
1 cup white rice
2 cups chicken broth
1 can diced tomatoes with green chilies, pulsed in food processor
1 teaspoon onion powder
2 teaspoons chili powder
3/4 teaspoon salt
1/4 black pepper

Directions:
Heat oil over medium heat in skillet. Add rice and stir to coat rice in oil. Continue cooking and stirring until the rice starts to toast and turn brown. Add remaining ingredients and stir to combine. Cover and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
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