Amy's Spanish Rice

I can't get enough of this Spanish rice. I recommend playing with the spices to get it right for your taste.

• Ready In: 30 mins
• Serves: 5
• Yields: 4 cups

Ingredients

• 3  tablespoons  oil
• 1  Spanish onion, chopped
• 3  cloves finely chopped garlic
• 2  cups calrose rice (or whatever rice you prefer)
• 4  cups  chicken stock
• 3  tomatoes, chopped
• 2 (4 ounce) cans  fire roasted diced green chilies
• 1 1⁄2 tablespoons chili powder (I prefer Gebhardt)
•  salt

Directions

1. In a saucepan, heat oil. Add onion and garlic. Saute until translucent. Add rice and cook until rice gets a little color (very light brown). Add chicken stock, chopped tomatoes, cans of chilies, chili powder and salt. Cover and bring to a light boil. Reduce heat and cook about 15-20 until water is absorbed and rice is soft. Stir to fluff.