Simple Mexican Rice

Simple Mexican Rice

1 1/2 cups converted rice
2 tablespoons butter
2 10-ounce cans tomatoes with green chilies (I use mild)
1 14.5 ounce can low sodium chicken broth
salt, to taste

Heat a medium saucepan over medium heat; add butter and melt until it begins to sizzle. Add the rice and cook and stir for about 5 minutes until golden. Add the tomatoes and chicken broth and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes or until all liquid is absorbed. Season with salt to taste.

Serves 8