Spanish Rice

One of my favorite things about going to a Mexican restaurant is the side of rice that comes with most meals. I absolutely love anything that has tomato in it and could happily make my meal off of just the rice! I have finally found a recipe for this dish that is so very yummy and very simple to make. Enjoy!

Ingredients:
1 cup rice (I used basmati rice because it is the favorite in our house but regular white rice is just fine)
Chicken broth, approx. 1 cup*
Tomato sauce, approx. 1 cup*
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. dried oregano

*The amount of broth and tomato sauce you use is determined by the amount of liquid your rice calls for. For example, the basmati rice that I used called for 1 3/4 cups of liquid so I used 1 cup of broth and 3/4 cup of tomato sauce. If your rice calls for two cups of liquid then I would use a cup of broth and a cup of tomato sauce.

Instructions:

Melt together olive oil and butter in a medium saucepan over medium heat.
Add rice and stir to coat. Cook, stirring frequently, for 2-3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, and place lid on pot.
Cook at a gentle simmer for 20 minutes.
If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2-4 minutes longer.
Remove from heat, leave covered, and allow to rest for a couple of minutes.
Fluff rice with a fork and serve.