Purée Fire Roasted Diced Tomatoes (1 can) and 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.
Toast Brown Rice (2 cup) in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.
Add Red Chili Pepper (1) and Garlic (5 clove), stir until combined.
Pour 2 cups of the tomato mixture and Chicken Bone Broth (2 cup) into the saucepan. Stir in Kosher Salt (1 1/2 teaspoon) and Ground Cumin (1/2 teaspoon). 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.
Stir in Fresh Cilantro (1/4 cup) and juice of the Lime (1). Enjoy!