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Rinse the rice by placing it in a glass measuring cup, or bowl, and covering it with plenty of water. Stir then strain the rice in a colander over the sink. Spread the drained rice on paper towels to ensure the rice is dried.
Pour the vegetable oil into a large pan or skillet and heat on the stove over medium-high heat until the oil starts to shimmer.
Add the rice to the hot oil and cook over medium heat for about 10 minutes or until the rice is lightly browned.
Reduce the heat to low. Add the chicken broth, canned Rotel (diced tomatoes and green chilis) and spices. Be careful, there will be a lot of steam from the pan when you add the liquid ingredients. Stir and cover. Keep the heat on low. Set the timer for 30 minutes.
When the rice is done cooking. Turn off the heat and leave the lid on the rice. Let the pan sit for 10 additoinal minutes. Remove the lid and stir to combine the rice with the other ingredients. Serve and enjoy!