This rice recipe has been in our family for years. It’s handy when you’re in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. Made with vegetable broth, it’s ideal to serve to your friends who are vegetarians.
—SHARON DONAT KALISPELL, MT
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 can (14 1/2 ounces) vegetable broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup uncooked long grain rice
1 teaspoon olive oil
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.