2 cups long grain white rice, rinsed
1/3 cup canola oil
1 medium white onion (3/4 cup), diced
2 teaspoon s (or 4 cloves) minced garlic
2 cups chicken broth
1 Tablespoon tomato paste
2 Tablespoons canned, mild green chilis
1/2 teaspoon salt or to taste (depending on saltiness of chicken
broth)
1 (14oz) can diced tomatoes, with liquid
1/2 cup fresh cilantro, diced

Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15-
minutes. Place rice in strainer and rinse under running water until it
runs clear. About 2-minutes. This is important to create non-sticky
restaurant style rice. Drain rice, making sure to shake out as much water
as possible. Heat canola oil to medium high in a dutch oven (3qt to 6qt)
on the stove top. Drop a few rice grains in the oil. When they sizzle, add
all remaining rice. Stir constantly and fry rice until it is light golden
and translucent, about 6-8 minutes. Add onions and stir into rice. Cook
while stirring about 2 more minutes. Add garlic and stir for another
minute. Stir in chicken broth, tomato paste, green chilis and diced
tomatoes. Stir well and bring to a boil. When rices reaches a boil, place
lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then
open oven and stir well. Replace dutch oven lid and bake another 15 to
20-minutes until done. Remove from oven and stir in chopped cilantro.