Spanish Rice

By mbrown
Published: April 1, 2012

This recipe was submitted by Emily Truman. Created by Tori McKee.

Ingredients

• 2 Cups White rice
• 2 Tbsp Canola oil
• 1 tsp Kosher salt
• 1/2 tsp Cumin
• 1 tsp Garlic powder
• 15 oz Diced tomatoes
• 4 oz Diced green chiles
• Chicken broth or water
• Frozen corn kernels

Instructions

1. Brown rice in oil until fragrant. Add salt, cumin and garlic powder. Measure canned tomatoes, green chiles, and add chicken broth to water to make 4 cups of liquid. Add to pot, carefully. Bring to a boil, cover and simmer on low for 20 minutes. Stir in frozen corn, if desired.

• Course: Side Dish