Heat oil in large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure rice doesn't burn. Cook over low heat for 3 minutes.
Add Rotel and tomatoes. Stir to combine and cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes until rice is done. Add more liquid as needed; rice shouldn't be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Originally Submitted
11/13/2009
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