Tex-Mex Rice

Tex-Mex Rice


1 (14.5)can diced tomatoes
1 ½ cups of long-grain white rice
¼ cup vegetable oil
1 onion, chopped fine
1 poblano chili chopped fine (seeds removed; if want to reduce heat)
2 jalapeno chilies chopped fine (seeds removed; if want to reduce heat)
            1 tbsp poblano chili chopped fine (this is what I used)
1 tsp ground cumin
1 tsp dried oregano
1 ½ cups low sodium chicken broth
salt

Rinse rice and soak about one hour then let rice dry.
Heat oil in dutch oven.  Add onions and poblano pepper and cook 5 minutes.  Stir rice, cumin and oregano in a pot and cook stirring frequently 5 to 6 minutes.
Add broth and processed tomatoes (blend the tomatoes in blender until smooth) and 1 tsp salt.  Bring to boil the on low for 25 minutes.