We served this Mexican rice with our Mexican chicken, and it was great. Feel free to add some chili powder if you like spicier rice.
1 1/2 tsp vegetable oil
1/2 small onion, diced
2/3 cup uncooked long-grain rice
1/2 tsp cumin
1/2 tsp chili powder
1 (10 oz) can Rotel tomatoes and green chiles, NOT drained
1 1/4 cups chicken broth
1 tsp salt
Cilantro, for garnish
In a large saucepan, heat oil over medium heat. Stir in onion, and saute until translucent. Pour the rice into the pan, and stir to coat the grains with oil. Mix in cumin, chili powder, tomatoes, salt, and chicken broth. Cover, bring to a boil, then reduce heat to low. Cook at a simmer for 20-25 minutes or until rice is tender. Garnish with cilantro and serve warm.