Spanish Rice

• 1 t. Season All
• ½ t. Cumin
• ½ t. Paprika
• 1 t. Mexican chili powder
• 1 t. Garlic powder
• 1 Roma tomato, chopped
• ~ 2 cups Vegetable broth
• ~ ½ cup. of Rice

Wash rice and drain well. On high heat a medium nonstick skillet add rice and stir. Cook rice until they turn brown. Keep stirring or shaking the pan to cook it evenly. Try not to walk away from this because the rice burns quickly. It takes about 6-7 minutes. Depending how dark/dry you want your rice to be.

Remove pan from heat, Add vegetable broth a little at a time. Stir. Reduce heat to medium-low.

Add chopped tomatoes and everything else. Stir. And cook uncovered. As the water evaporates and the rice thickens, taste the rice to see how “cooked” you want it. Everyone has his/her own preference. I like mine more separated and on the “dry” side, while Long likes his on the more mushy and “wet” side. Adjust water according to how you like it.

Fluff with fork.