Mexican Cilantro Rice
2 cup uncooked long grain white rice
1 large onion
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown. Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper. Bring to a boil then cover and reduce heat to simmer for 30 minutes (stirring occasionally) or until the rice is cooked and the liquid is absorbed. Top with lots of fresh cilantro! Yum!