- 1 14.5-ounce can diced tomatoes, including liquid
- 3 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 2 cups long-grain white rice
- In a large saucepan, bring the tomatoes and their juices, the broth, chili powder, and salt to a boil.
- Stir in the rice, reduce heat, and cover. Simmer until the rice is cooked through, about 20 minutes.