Fire Roasted Diced Tomatoes (1 can)
White Onion (1)
in a food processor. You’ll need 2 cups of the mixture. Preserve the rest for later, or for Mexican-style chicken soup.
In a medium saucepan, heat
Avocado Oil (1/3 cup)
over medium-high heat for about 3 minutes.
Brown Rice (2 cups)
in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.
Red Chili Pepper (1)
Garlic (5 cloves)
, stir until combined.
Pour 2 cups of the tomato mixture and
Chicken Bone Broth (2 cups)
into the saucepan. Stir in
Kosher Salt (1/2 Tbsp)
Ground Cumin (1/2 tsp)
. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. Do not uncover the pot to check the rice during cooking.
Remove from heat and let it stand for 10-15 minutes.
Fresh Cilantro (1/4 cup)
and juice of the