Mexican Rice!

Today's side dish is a basic Mexican Rice that would pair great with tacos, quesadillas or enchiladas! Enjoy!

Mexican Rice
2 tbsp of canola oil
1/2 large onion, chopped
3 cloves of garlic, minced
2 cups of long grain rice
1 can of rotel(10oz)
2 cups of low sodium chicken broth
1 tsp of cumin(or more to taste)
1 tsp salt
fresh cilantro, chopped
-Heat oil in a 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 the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel. Stir to combine and let 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 or 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.

Cupcake Wishes and Cookie Dreams! :)