Instructions

• Start by melting the ghee (or butter) in your medium saucepan over medium heat. Once melted, add the diced sweet onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
• Add the long-grain brown rice to the saucepan, stirring frequently for about 2-3 minutes. This step allows the rice to absorb the flavors of the onion and garlic while lightly toasting it for a richer flavor.
• Sprinkle in the cumin, chili powder, black pepper, and salt. Stir well to coat the rice evenly with the spices, allowing the mixture to cook for another minute.
• Pour in the canned fire-roasted tomatoes (with their liquid), diced green chiles, and tomato paste. Stir everything together until well combined.
• Pour in the chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 40-45 minutes or until the rice is tender and has absorbed all the liquid.
• Once the rice is cooked, remove it from the heat and let it sit, covered, for about 5 minutes. Then, use a fork to fluff the rice gently. Serve it warm as a side dish or as the base for any Mexican-inspired meal.