really easy and just as good as a restaurant. makes ~4 side dish servings
3 tbs olive oil
1/2 white/yellow onion, diced
3 cloves garlic, minced
2 cups long-grain white rice
2 cups low sodium vegetable broth
14.5 ounces fire-roasted tomatoes
8 ounces tomato sauce
1 cup corn (I used frozen but canned/drained would work as well)
Mexican seasoning blend to taste (I made my own)
Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.
Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.
Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.
Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.