Mexican Rice

This recipe works great as a side dish or for inside a burrito. I love it! I think it could be an entire meal if you added some chicken to it.

3-4 TBSP Grapeseed oil
2 cups white rice (do not rinse)
1 Onion, finely chopped
3 cups water
1/4c chicken broth powder
1/2 can of 15oz can fire roasted diced tomatoes--with chipotles if you want
1TBSP Roasted garlic ( just use reg chopped garlic that is in the refridge)
1TBSP Spice Hunter Mexican seasoning


In a pan saute the onion and rice together in the oil until the rice starts to brown. In at least a 4 cup measuring container, mix the chicken broth powder with water; add tomatoes, continue to add enough water to make 4 cups of liquid mixture. Add the both mixture, seasonings to rice mixture. Bring to boil on medium heat, and simmer until water cooks down to level of rice. Reduce heat to low and cover. Cook until water is gone, approx 10 min. Or, pressure cook on high for 3 minutes and allow the pressure to drop naturally.

Courtesy of my mom and Shar's.