Mexican Rice

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*3 tablespoons Extra Light Olive Oil

*4 Cloves Garlic, pressed or minced

*1 medium Onion, diced

*1 3/4 cups Long Grain White Rice, rinsed

*1/4 cup Long Grain Brown Rice, or white, rinsed

*1 teaspoon Cumin

*1/2 teaspoon Kosher Salt

*1/2 teaspoon Freshly Ground Black Pepper

*1/8 teaspoon Red Pepper or to taste, optional

*1/4 teaspoon Turmeric

*2 cans (10 ounce) Rotel Diced Tomatoes with Green Chilies

*3 cups Low-Sodium Chicken Broth

*1 can Black Beans, drained and rinsed (optional)

*Fresh Cilantro, chopped

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Heat in a skillet olive oil on medium heat, add onions and sauté until translucent then add the garlic and sauté 1 additional minute.

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Add the rice slowly to the onion mixture cook for 2-3 minutes. Then stir into rice mixture: Cumin, salt, black pepper, red pepper and turmeric, stir until combined. Pour in the tomatoes and cook another 2-3 minutes and then pour in the chicken stock.

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Cover skillet and Simmer the rice mixture for about 15 minutes, careful not to overcook. Add black bean and serve with topping of chopped cilantro.

Enjoy!

Lindy