Ingredients:

  • 1.5 cups (285g) long-grain white rice
  • 1 tbsp (15ml) avocado oil
  • 1 can (10 oz / 283g) RoTel Original Diced Tomatoes & Green Chilies, undrained
  • 2 cups (475ml) low-sodium chicken broth
  • 1 tsp (2g) ground cumin
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) onion powder
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Rinse the long-grain rice under cold water using a fine-mesh strainer until the water runs clear to remove excess surface starch.
  2. Heat avocado oil in a large non-stick skillet or Dutch oven over medium-high heat. Add the rinsed rice and stir constantly for 3–5 minutes until the grains turn opaque and smell toasted.
  3. Lower the heat to medium and pour in the undrained can of RoTel and the chicken broth.
  4. Stir in the ground cumin, garlic powder, onion powder, and sea salt, scraping any toasted rice bits from the bottom of the pan.
  5. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Turn off the heat and let the rice sit covered for 5 minutes to allow the steam to finish cooking the grains.