|Canned tomatoes||28 Ounce (1 Large Can, 795 Gram)|
|Fat free low sodium chicken broth||710 Milliliter (5 Cup)|
|Long grain white rice||2 Cup (32 tbs) (2 Cup)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Canned diced green chiles||4 Ounce (1 Can)|
|Packed cilantro||1⁄4 Cup (4 tbs) (10 Gram)|
1. Drain liquid from tomatoes into a glass measure. Add enough of the broth to make 4 cups (950 ml) liquid. Set tomatoes and broth mixture aside.
2. Melt butter in a 4- to 6-quart (3.8- to 6-liter) pan over medium-high heat. Add rice and cook, stirring, until it begins to turn opaque (about 3 minutes). Add onion, garlic, chiles,- and 1/4 cup (60 ml) water; continue to cook, stirring, for 5 more minutes. Add more water, 1 tablespoon (15 ml) at a time, if pan appears dry.
3. Add tomatoes and broth mixture to pan. Bring to a boil over medium-high heat; then reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 25 minutes)