Easy Mexican Rice

Homemade Mexican Rice is so simple and is a great accompaniment to a variety of Mexican inspired dishes.  It's nearly as easy as any boxed version you can find in the grocery store but you can have the satisfaction of knowing all the ingredients.  No preservatives or fillers in this homemade version that you have to worry about.  So break out the limited ingredients here and get cooking!  

The Ingredients:

1 Cup Basmati Rice
2 Cups Chicken Stock
1 14 oz can Diced Tomatoes, include the liquid
1 Tablespoon Olive Oil
1 Cup Shallots, diced
1 Teaspoon Kosher Salt
1 Teaspoon Dried Oregano
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
2 Tablespoons Unsalted Butter
1/2 Cup Cilantro, chopped

The Steps:

1) In a medium stock pot, saute the shallots in 1 tablespoon olive oil.  Cook for about 3-4 minutes or until the shallots begin to slightly soften.

2) Add in the diced tomatoes (include all the liquid), salt, oregano, chili and cumin and cook on high heat, stirring occasionally for about 5 minutes or until the liquid has reduced.

3) Add in the rice and chicken stock and bring liquid to a boil.  Then cover and reduce to a simmer for about 20 minutes or until liquid has been absorbed and rice is tender.

4) When rice has finished cooking, add in the butter and cover with the lid for a few minutes until butter has melted.  Then stir in the cilantro and serve!