Recipe by Rozanne in Texas
This is a great, spicy rice. The tomato boullion and cumin are the keys. If you leave them out you'll have tomatoes added to rice. Blech! When I'm not in a spicy mood I exchange the Rotel for regular canned tomatoes and use only half of a 14.5 oz. can with juice.
Top Review by Scarlett516
This was pretty good. I didn't have any tomato bullion, so I put some tomato paste in the water, brought it to a boil, and once it was mixed well, I poured in the rest of the ingredients. I also used the whole can of Rotel.
- 1 cup rice
- 0.5 (14 1/2 ounce) can Rotel tomatoes & chilies, undrained
- 2 tablespoons tomato bouillon
- 1 2⁄3 cups water
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano