Mexican Rice with Fresh Tomatoes

This simple rice packs a lot of punch, perfect as a side with your favorite Mexican dish!

I N G R E D I E N T S

1 tablespoon butter
1 tablespoon canola oil
1/4 cup chopped onion
3 to 4 garlic cloves, minced
1 1/2 cups uncooked long-grain white rice
1 vine-ripened tomato, diced
3 cups chicken broth
1 teaspoon salt

I N S T R U C T I O N S

Heat the butter and oil in a medium saucepan over medium heat.  Add the onion and garlic and cook and stir until the onion is soft; be careful to avoid burning.  Add the rice and stir until the rice browns a bit.  Stir in the tomato, broth, and salt.  Bring to boil, cover, and decrease heat to very low.

Simmer 15 to 20 minutes and serve immediately.

(Serves 6-8)