Instructions

• Dice the onion and measure the spices and other ingredients so they are ready.
• In a large skillet, melt 1 tablespoon butter over medium heat.
• Add 1 cup long grain white rice, the diced onion, 1 cup corn, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon chile powder to the skillet. Stir to combine and sauté 2–3 minutes, stirring frequently, until the onion is translucent and the rice begins to toast.
• Pour in 1½ cups chicken broth and the 10 ounces ROTEL tomatoes with green chiles (include the juices). Stir, then bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the skillet, and simmer 20 minutes, or until the rice is tender and the liquid is absorbed.
• Remove the skillet from heat, uncover, and fluff the rice with a fork. Squeeze the juice of 1 lime evenly over the rice and gently stir to combine.
• Chop cilantro and sprinkle it over the rice before serving.