My Mexican Rice

Finely chop your onion. Place the butter into a large skillet and turn the heat to medium. Dump in the onion and sauté until translucent.

Pour in the diced tomatoes with the juice and stir to combine with the onions. Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth. Stir until combined and then cover. Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed. This should take about 20 to 25 minutes, but depending on the rice, it can take a bit longer.

Just before serving, pour in fresh cilantro and stir gently. Garnish with some additional freshly chopped cilantro.