Ingredients

• 2 Tbs Neutral Oil (Vegetable or Canola)
• 1 Cup Uncooked White Rice – Long Grain
• 1/2 Tsp Dried Mexican Oregano
• 1/2 Tsp Chili Powder
• 1/2 Tsp Cayenne
• 1/2 Tsp Salt
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 Tsp Smoked Paprika
• 1/4 Tsp Ground Black Pepper
• 8 Oz Crushed Tomatos
• 1 2/3 Cups Chicken Broth

Directions

1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 25 minutes, stirring every 7 to 9 minutes. Continue until all of the liquid has been completely absorbed.
3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
4. Serve and enjoy!!