1 c. rice
2 c. chicken broth (may use 1 can broth and the rest water)
green onions, sliced
1 t. minced garlic
Optional: peas, green/red pepper
8 oz. tomato sauce
1 can diced tomatoes /peppers
½ t. oregano
½ t. chili powder
salt, pepper, and hot sauce – to taste
In a saucepan bring 2 cups chicken broth to a boil. Add the rice; reduce heat and cover. Cook for about 20-25 minutes, or until the liquid is absorbed.
In a skillet, heat a small amount of oil. Sauté vegetables, except tomatoes, until tender, about 3-4 minutes.
Add the rice, tomato sauce, and tomatoes to the skillet and heat through. Add spices, salt, pepper, and hot sauce to taste. May add fresh cilantro.
Find it online: https://living-recipes.com/spanish-rice/