SHEREE'S MEXICAN RICE..

• 2 tbsp veggie, canola, or EVOO,... to be honest for flavor i use bacon grease
• 2 cup long grain rice; rinsed
• 1 medium onion diced or minced
• 3 clove minced garlic
• 1 can tomatoes and green chiles diced.... drain off the liquid (if you want it hotter leave juice on)... 10oz can
• 1 can diced or whole tomatoes,,.. ,, 14.5 oz can
• 2 cup chicken broth,. low sodium
• 1 1/2 tsp cumin
• 1 tsp salt
• 1 ***** 1/8 cup fresh cilantra

1. THIS RECIPE IS FROM THE PIONEER WOMAN...Love her reciepes..
2. I've modified it for my families taste buds.
3. put oil in skillet on med heat.
4. add onion cook for about 3 minutes.
5. reduce heat to med/ low pour rice and garlic.
6. stir rice constantly.... make sure rice doesn't burn.
7. cook for about 5 minutes ... getting tan ..
8. add drained tomatoes and green chiles..
9. add can of regular tomatoes with the juice... stir tomatoes into the rice until it gets hot (about 2-3 minutes)
10. add chicken both and add salt and cumin.
11. turn heat back up to med.
12. bring to a boil..
13. turn down to low, cover, and simmer for 10 - 15 minutes.
14. don't keep lifting the lid to check it.
15. it will get sticky.
16. after 10 minutes lift lid and stir.
17. if it need more liquid add it.
18. recover and allow to cook roughly about 5 more minutes more.
19. rice should be done...
20. just before serving add the cilantra

veggie, long grain rice, onion, garlic, tomatoes, tomatoes, chicken broth, cumin, salt

Taken from cookpad.com/us/recipes/338757-sherees-mexican-rice (may not work)