Spanish Rice

This is a quick and easy side dish I make during the week.  I usually put it with quesadillas and black beans.  One of my roommates shared this recipe with me and it's delicious.  I love rice and I could absolutely eat this straight out of the pan.

I start by coating the bottom of a pan with olive oil on medium high heat.  Add chopped onion, then cook onions until translucent.

Add one cup long grain white rice and stir until coated with olive oil.

Cook rice until it starts to get some brown bits on it.

Add one can of chopped tomatoes with green chilis.  

Add 1 teaspoon cumin and sometimes I add 1 teaspoon of oregano.  

Add two cups of chicken broth or in a pinch I use two cups of water and two chicken bouillon cubes.

Cover and cook for approximately 20 minutes or until rice is tender.  I sometimes have to add a little bit of water at the end if the rice is still a little bit starchy or dry.

Spanish Rice
1/2 chopped onion
olive oil- a couple of turns of the pan
1 cup rice
2 cups chicken broth
1 can diced tomatoes with green chiles
1 tsp cumin
1 tsp oregano

1. Add olive oil to bottom of stock pot or deep skillet.
2. Turn burner on medium-high heat
3. After pan heats up add chopped onion, cook until translucent
4. Add rice to pan, cook until rice browns, stirring frequently
5. After rice browns, add can of diced tomatoes, spices and water
6. Cover and cook approximately 20 minutes or until rice is tender (adding additional water if necessary)

Hope you enjoy!