1cupuncooked rice2 cloves garlic, minced, 2 cups chicken broth, 1/2 onion, 1 can Rotel tomatoes, 1 cup chopped carrots, 1 small can whole corn (no water), 1 teaspoon cumin powder, 1 tablespoon olive oil, salt and pepper to taste
Instructions
Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
Add the garlic when the rice is nearly brown. Add the broth, then the rest of the ingredients. Mix well. Cover, with small air escape, and turn the heat down to medium low.
Cook the rice for 20-30 minutes but check after 20 to see if it's ready.You do not need to stir the rice or lift the lid while cooking. It is ready when the rice is fluffy, all the water is gone and the grains split open.