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 cup) in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes.
Step 4
Add Red Chili Pepper (1) and Garlic (5 clove), stir until combined.
Step 5
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.
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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