Ingredients: Go for the chili powder (it’s not too spicy), and I also added about 1/2 teaspoon ground cumin. I don’t know exactly what the “small” can of tomato sauce is, but I ended up using about half of a 15 oz can, so if you don’t want half a can of tomato sauce floating around your fridge I think you could use a whole 8 oz can with no problem. Be sure to use low sodium chicken broth, or reduce the salt way down until you taste it. I used a red onion because that’s all I had, and I also tossed in a generous handful of chopped fresh cilanto because my husband and I agree cilantro is the best herb.

For the process, I threw the onions in almost immediately with the rice, because I like them to get pretty soft and I find any time I put onions and garlic in at the same time, the garlic burns before the onions are ready. I also put the tomato sauce in to “fry” a little bit before I added the chicken stock. I could be making this up, but I think it deepens the flavor a little bit (just watch for splattering!). After a couple minutes with the tomato sauce I just let it simmer away until the liquid was absorbed, and tossed in the cilantro at the very end. My husband likes to top a pile with shredded cheese and a dollop of sour cream.