Quick Spanish Rice

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 1 cup long-grain white rice
• 2 cups chicken broth
• Salt and pepper to taste

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Add chili powder, cumin, oregano, paprika, and red pepper flakes, and cook, stirring, until fragrant, about 1 minute.
4. Add tomatoes, rice, and chicken broth, and season with salt and pepper. Bring to a boil.
5. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes before serving.

Interesting Facts

• This dish is a classic Mexican and Spanish side dish and is often served with grilled meats and other dishes.
• It can also be served as a stand-alone meal, with a salad and some crusty bread.
• The dish is quick and easy to make and is a great way to use up leftover rice.
• Adding some fresh herbs and vegetables, such as peppers, corn, and peas, to the dish will add an extra layer of flavor and texture.