Mexican Rice

3 Tablespoons vegetable oil

1 1/2 cups long grain white rice

1 onion, chopped

1 clove garlic, minced

1 can Rotel tomatoes

2 1/4 cups chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

min a large saucepan heat the oil over medium heat. Add the rice and sauté, stirring until lightly browned, about ten minutes. Add onion and garlic, and cook, stirring until softened, about five minutes.

Pour Rotel into a large measuring cup and add enough broth to make 3 1/4 cups. Add to rice and stir until blended. Add salt and pepper.

Bring to a boil. Stir once, reduce the heat, cover, and simmer for 20 minutes. Remove pan from heat without uncovering it. Let stand for ten minutes. Fluff with fork. Enjoy!