2 cups rice, uncooked
1 small yellow onion, diced
1/4 to 1/2 cup cooking oil (I use grapeseed oil)
2 cups chicken broth
1 1/4 cups ranchero sauce, or substitute 1 can tomatoes & green chilies (like Rotel brand)
1 7 oz. can green chiles, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano, optional
No nutrition information available
Have all the ingredients at the ready. Heat the oil in a large cast iron skillet or heavy pan over medium heat until hot. Add the rice and onions and saute, adjusting the heat as necessary so the rice does not burn. They will turn an opaque white and the onions will be clear. Toasting the rice first sets the starch and keeps the rice grains separated in the final dish.
Turn off the heat. Add the remaining ingredients and stir to mix well. Cover, turn heat to low, return to a simmer and cook for 20 minutes (this will vary with different pans and cooktops). Stir one time about half way through the cook time to incorporate any uncooked grains of rice.
At the end of the cook time, stir to incorporate any under-cooked rice grains, cover, and let sit 10 minutes off heat. This extra time should soften any partially cooked grains of rice. However, if there is a lot of uncooked rice or much unabsorbed liquid, return to heat for another 5 minutes then check again. Taste and add salt if needed.
Note: You can leave out the oregano and/or the cumin or use less than amounts here. You can replace the green chili with red bell pepper (or even in addition to the chile). Be creative!
5.Enjoy ! !