Spanish Rice

Ingredients

• 1 cup Long Grain Rice, Uncooked
• 1 Tablespoon Vegetable Oil
• 1 clove Garlic, Minced
• ½ cups Onion, Diced
• 15 ounces, weight Can Rotel Diced Tomatoes With Green Chilies, Drained
• 2 Tablespoons Salsa
• 1-¾ cup Water
• ½ teaspoons Chili Powder
• ½ teaspoons Salt
• ½ teaspoons Cumin
• ¼ teaspoons Chicken Bouillon Granules

Preparation Instructions

Preheat oven to 350ºF.

In a large skillet over medium heat, add the rice and vegetable oil. Stir constantly until the rice is a golden brown color. Add the garlic and onions and sauté for an additional 2 minutes.

Add the rest of the ingredients and bring to a boil.

Pour into a 2- to 3-quart casserole dish and bake covered for 20-25 minutes.