Restaurant-Style Mexican Brown Rice
- 2 cups brown rice
- 1 medium yellow onion, peeled
- 1 clove of garlic, peeled
- 1 14-oz can organic tomatoes
- 1 cup organic, low sodium chicken broth
- 1 cup water
1. Place yellow onion, garlic and tomatoes in a blender and puree.
2. Over medium-high heat, bring tomato puree, chicken broth and water to a boil.
3. Add rice, stir and cook on low with lid on pot for 40 minutes or until most liquid has evaporated.
4. Remove from heat, stir and enjoy!