Mexican Rice

adapted by

2 tablespoons oil
1/4 of a medium onion
1 1/2 cups brown rice
3 cloves minced garlic
2 1/2 cups chicken broth
1 can Rotel tomatoes with green chilies
4 tablespoons of chopped parsley (optional)
salt and pepper to taste
wedge of lime

In a medium sauce pan, heat oil over medium heat. Add the onion. Saute for about 2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add the garlic to the rice and saute for another minute.

Slowly add the broth and tomatoes. Add the parsley if you're using it. Stir and bring to a boil. Reduce heat to low and cover. Let it simmer for 30 minutes or until all the liquid has absorbed. Squeeze some lime juice on, fluff with a fork and serve.