Ingredients
1/2 cup chopped onion1 tablespoon butter2 cups uncooked instant rice1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 cup water3/4 cup beef broth1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon sugar1/4 teaspoon ground cumin2 tablespoons minced fresh cilantro
Preparation
In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.
