Previously we would buy packets of Spanish or Mexican rice at the store whenever we were wanting rice to go with something like the BBQ Chicken Enchiladas I posted about last week. That was until we didn't have any on hand one time and made our own concoction that is so much better than the its store bought counterpart. Plus we usually have all these ingredients on hand.
1 1/4 C white rice
1 can rotel tomatoes with diced green chiles
1 can chicken broth
1 small yellow onion, diced
3/4 C diced red and/or green peppers
In large skillet, add oil, onion, and diced peppers and cook for a few minutes.
Add rice and cook for another minute or so.
Add broth, rotel and a generous shaking of chili powder and cumin.
Bring to a boil.
Reduce heat and cover.
Simmer for 15-20 minutes or until rice is tender.
You may need to add some water if your liquid has cooked out prior to the rice being finished.