This is a fairly large recipe. Leftovers are easy to reheat in microwave.
2 T butter
1 c onion, chopped
1 garlic cloves, minced
2 c long-grain rice
2 (14.5 oz) cans fire-roasted diced tomatoes
3 c chicken broth
3 tsp chili powder
1/2 tsp salt
In a large saucepan, melt butter over medium-high heat. Add onions and garlic; cook for 5 minutes until tender , not brown. Stir in rice, and cook for 2 minutes. Stir frequently. Add tomatoes, broth, chili powder, and salt; bring to a boil. Cover, reduce heat, and simmer for 20 minutes until liquid is gone.
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