Ingredients
1 tablespoon vegetable oil
1 cup long-grain white rice*
1 small onion, chopped
2 cups water*
1 medium tomato, chopped
1 can (4 oz.) ORTEGA Diced Green Chiles
1 teaspoon salt

Directions
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.

STIR in tomato, chiles and salt; heat through.

NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.

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