For each cup of dry rice:
1 can of tomatoes (diced- if your store has a can of RoTel with tomatoes and green chiles in either mild or medium (whichever you prefer) you can substitute these cans for most of the tomatoes and green chiles. I would have one extra can of just the tomatoes just in case)
1 sm can of green chiles (mild if you don’t want it to be spicy)
lots of cumin
some cilantro (fresh is great)
lime juice (optional)
salt to taste
Option 1: Most of the time I cook the rice- as directed and then mix in everything. I just empty One can of tomatoes and green chiles at a time and generously sprinkle some cumin on top. Then mix. Then continue adding tomatoes and green chiles and more cumin. I keep going until all the rice looks tomato-ey (not white). Then add chopped cilantro and a dash or squeeze or two of lime juice, mix one more time and taste for salt or serve with salt on the table.
Option 2: Empty 1 can of tomatoes and 1 can of green chiles for every cup of dry rice into the pot with the dry rice. Cook the rice with the tomatoes and green chiles and cumin (sometimes I’ll add the lime juice or if I have dried cilantro). IMPORTANT: Add less water for the rice (because the tomatoes have juice and if you added the lime juice). You can just estimate. When it’s cooked just stir and add the fresh cilantro if you didn’t use dried.
