Mexican Red Rice Recipe

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent.

Add the diced tomatoes, cumin powder, and chili powder to the skillet. Cook for another 2-3 minutes, until the tomatoes start to soften.

Stir in the rice and coat it well with the tomato mixture. Cook for another 2-3 minutes, until the rice starts to lightly toast.

Pour in the chicken broth, season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Remove from heat and let the rice rest for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro before serving.