We almost always have rice as a side dish to Mexican entrees. This tomato cilantro rice pairs very nicely with my Best Ever Veggie Enchiladas. and it's super easy to make. Take one 14.5 ounce can of diced tomatoes and puree in a high speed blender. Pour into a medium sauce pan and add 2/3 cup water and a handful of fresh cilantro leaves. Bring to a boil and add 1 cup long grain brown rice. Reduce heart and cover. Cook 40-45 minutes until liquid is absorbed and rice is tender.