Spanish rice

1 cup long grain white rice

1 can chicken stock (2 cups)

1/2 cup chopped onion (1 med/large)

1 minced garlic clove

1 can stewed tomatos

feel free to add whatever

---Jalapeños

---Habaneros

---Corn

---Cilantro

plenty of Oil

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Toast rice with oil (brown as you like) set aside, save leftover oil

sautee onions, garlic, whatever in remaining oil

Drain side juice from tomatos and blend 3/4 to whole can with chicken stock

bring everything back together, cover and cook on stovetop 20 minutes (low heat)

Or if you're in a hurry:

Brown your rice, add one can of chicken stock

followed by one or two cans of Rotel Original.

Bring to a boil, cover and continue to cook on low heat until done.

*remember to use your stovetop, not a cooker