Spanish Rice

I can not tell you how many times I have made this recipe since I discovered it, but it's probably averaging about once every 10 days. We love it that much! And of course I can't follow a recipe to save my life (even when making it for the first time). The cumin and corn are my additions and the finished product is much better for it. And I always have, always will make them with with Wildtree fajitas! It's a perfect combination. (The photo was taken when I used leftover rice and added grilled chicken and cheese to make a burrito.)

Spanish Rice

Ingredients:
2 Tbsp. Wildtree grapeseed oil
1 cup uncooked white rice
1/2 green pepper, diced
1 onion, chopped
2 cups water/chicken broth
1 (10 oz.) can diced tomatoes with green chilies
1-2 tsp. chili powder (I only use about 3/4 tsp. and it's too spicy for me.)
1 tsp. ground cumin
1 tsp. salt (optional)
1 small can of corn

How to Make It:
1) Heat oil in a deep skillet over medium heat. Saute rice, onion, and green pepper until veggies are crisp tender and rice is slightly browned.
2) Stir in water or broth and tomatoes. Season with cumin, salt, and chili powder. Cover, and simmer, for 25 minutes until liquid is mostly absorbed. Stir in corn and cook another 5 minutes until rice is done and liquid is absorbed.