Ingredients:
| Amount | Ingredient | |
|---|---|---|
| 2 cups | Rice | |
| 1/3 cup | Oil | |
| 10 oz. can | Diced Rotel Tomatoes (or any 14 oz can diced tomatoes) | |
| 1/2 | Onion, chopped | |
| 2-3 cloves | Garlic | |
| 2-3 cups | Vegetable Broth | |
| 1 heaping teaspoon | Salt | |
| 1/2 cup | Frozen Veggies (optional) |
Instructions:
| 1. | Soak rice in water for 20 minutes. | |
| 2. | Add tomatoes, chopped onions and garlic into a blender or food processor and blend them together. | |
| 3. | Heat Oil in large frying pan large enough to hold about 8-10 cups. | |
| 4. | Drain rice well and cook in oil until slightly crunchy, about 3-4 minutes on medium high heat. | |
| 5. | Add tomato mixture and cook down for about 4 minutes until its not soupy but not totally dry. | |
| 6. | Add 2-3 cups of broth to blender and swish to get remnants of sauce out of blender/processor. Add broth and salt to rice. | |
| 7. | Cover and let simmer for about 20 minutes. Check after 15 minutes and add frozen vegetables and stir. | |
| 8. | Cook about 5 more minutes, until rice is the consistency you like. | |
| 9. | Let stand for about 5 minutes to let rice settle and absorb any extra moisture. Salt to taste. |