Why make homemade spanish rice?  When you cook from scratch you can control the ingredients and keep out unnecessary preservatives and m.s.g., for example.  And, it tastes better!

Ingredients:
Makes 6 servings

• 2  1/2 cups water, divided
• 1 cup brown rice
• 1/2 cup chicken broth
• 1/2 cup spaghetti or marinara sauce (I like Classico Tomato and Basil because it doesn’t have extra sugar)
• 1-15 oz. can diced tomatoes, undrained
• 1 t. chili powder
• 1 t. sea salt
• 1/2 t. garlic powder
• 1/2 t. onion powder

Directions:

• Bring 2 cups water to a boil in a medium saucepan.  Pour in rice, stir once, cover and reduce heat to low.  Let simmer for 45 minutes.
• Uncover and add chicken broth to break up the rice a little.
• Stir in marinara, tomatoes, chili powder, salt, garlic and onion powders and up to 1/2 cup additional water, depending on desired consistency.
• Cook over med. heat for about 5 min., stirring occasionally.
• Turn off heat and let cool for a few minutes.  Rice will thicken as it stands.

Serve with Soft Tacos, Bean and Cheese Burritos, Veggie Fajitas, Taco Cupcakes or any Taco Tuesday favorite.  Enjoy!!