2 tablespoons vegetable oil
1 cup rice
1/2 medium white onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon comino
1/4 teaspoon salt
1/2 pound tomatoes, peeled and finely chopped
2 cups chicken broth
2 tablespoons cilantro, chopped
Heat oil in large saucepan. Add rice and cook till just golden. Add onion, garlic, comino, and salt; cook till onion is just tender. Add tomatoes and cook till juices evaporate. Add broth, stir, bring to boil, reduce heat, cover, and simmer till broth is absorbed and rice is tender (about 20 minutes). Remove from heat, stand 6-8 minutes, fluff with fork, and stir in cilantro.