Dana's Spanish Rice

My friend Courtney gave me this recipe - it's great with chicken enchiladas. Her in-laws used to own a Mexican restaurant and this was their recipe for rice. Delicious!

• Ready In: 55 mins
• Serves: 12

Ingredients

• 4  cups long-grain white rice
• 4  tablespoons  Crisco
• 1 (28 ounce) can diced tomatoes
• 2  cups yellow onions, diced
• 3  cups chicken broth
• 1 1⁄4 tablespoons salt
• 1⁄2 tablespoon garlic powder
• 1  teaspoon oregano

Directions

1. In a stock pot, melt Crisco. Brown 4 cups rice stirring with wooden spoon.
2. Add diced tomatoes & diced onions (will sizzle.) Stir on high heat for three minutes.
3. Add water mixture and boil for one minute. Turn heat to low and cover pot with a damp dishcloth. Place lid over dishcloth. Cook on low for 38-40 minutes.