Spanish Rice

• 2 tablespoons Pure Wesson Canola Oil
• 12 cup chopped yellow onion
• 1 14 cups instant white rice, uncooked
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained
• 14 teaspoon chili powder
• 14 teaspoon ground cumin

1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally.
3. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
4. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine.
5. Bring to a boil.
6. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.

canola oil, yellow onion, instant white rice, chicken broth, tomatoes, chili powder, ground cumin

Taken from www.food.com/recipe/spanish-rice-484200 (may not work)