Tex-Mex Rice | America's Test Kitchen

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cups long grain white rice
• 1/4 cup vegetable oil
• 1 onion, chopped fine
• 1 poblano chile (see note), seeded and chopped fine
• 2 jalapeño chiles, seeded and chopped fine (see note)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 cups low-sodium chicken broth
• Salt