Tex-Mex Rice

1 (14.5)can diced tomatoes (food club form coborns)

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

1. Rinse rice and soak about one hour then let rice dry.

2. 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.

3. 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.