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chicken stock (broth is okay, also)
cilantro, fresh; chopped
Cook the onion and garlic in a large sauce pan with the margarine until tender; stir in rice and brown lightly.
Stir in remaining ingredients, except cilantro.
Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
Remove from heat; fluff rice lightly with fork; cover and let sit for about 8 minutes.