Begin by melting 1 tablespoon of butter in a medium saucepan over medium heat. Once melted, add 1 chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Stir in 1 cup of long grain white rice, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder. Cook for an additional 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
Next, pour in 1 cup of chicken broth along with the 10 ounces of ROTEL tomatoes with green chiles. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
Once boiling, cover the saucepan with a lid and reduce the heat to low. Let the rice simmer for about 20 minutes, or until the liquid is absorbed and the rice is tender.
Remove the saucepan from heat and let it sit, covered, for another 5 minutes. Afterward, fluff the rice with a fork and squeeze in the juice of 1 lime. Add freshly chopped cilantro to garnish before serving.
