Ingredients

• 2 cups white rice
• 4 cups chicken broth or stock
• 2 tablespoons butter
• 1 large yellow onion, chopped small
• 6 cloves garlic
• 28 ounces petite diced tomatoes, do not drain
• 1 1/2 – 2 tablespoons chile powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• Kosher salt, adjust to taste
• Optional: fresh cilantro, chopped for garnish

Instructions

1. Place the rice and chicken broth in a large skillet set over high heat. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer and cover with a lid. Cook for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork, transfer the rice to another dish, and cover to keep warm.
2. Return the skillet to medium-high heat and melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 2 minutes.
3. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the diced tomatoes along with the chile powder, cumin, smoked paprika, and salt. Stir well, bring to a boil, then cover and reduce the heat to medium-low. Let simmer for 10 minutes.
4. Add the cooked rice back into the skillet with the tomato mixture, stirring until everything is evenly combined. Remove from heat and cover to keep warm. Garnish with fresh cilantro before serving, if desired.

• Brown rice may be substituted for white rice; adjust the cooking time as needed.