Directions
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Step 1
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.
Step 2
In a medium saucepan, heat
Avocado Oil (1/3 cup)
over medium-high heat for about 3 minutes.
Step 3
Toast
Brown Rice (2 cups)
in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.
Step 4
Add
Red Chili Pepper (1)
and
Garlic (5 cloves)
, stir until combined.
Step 5
Pour 2 cups of the tomato mixture and
Chicken Bone Broth (2 cups)
into the saucepan. Stir in
Kosher Salt (1/2 Tbsp)
and
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.
Step 6
Remove from heat and let it stand for 10-15 minutes.
Step 7
Stir in
Fresh Cilantro (1/4 cup)
and juice of the
Lime (1)
. Enjoy!
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