Mexican Rice

By Heather of Kitchen Concoctions:

Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4-6

2 teaspoons canola oil

½ small onion, chopped

1 clove garlic, minced

1 ½ tablespoons tomato paste

2 ½ cups vegetable stock

1 (14.5 ounce) can diced Mexican tomatoes or diced tomatoes and green chilies (do not drain)

1 ½ cups long grain rice

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon dried Mexican oregano

¼ teaspoon salt and black pepper

Heat the oil in a medium sized pot over medium-high heat. Add onion and cook for 2-3 minutes, or until onion becomes translucent. Add in garlic and cook for an additional 1-2 minutes.

Stir in tomato paste and cook for 30 seconds. Stir in stock, tomatoes (do not drain), rice and spices. Increase heat and bring rice mixture to a boil. Boil on high for 1-2 minutes. Stir. Reduce heat to low, cover the pot and simmer for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.

Fluff cooked rice with fork and season to taste with additional salt and black pepper, if needed. Serve immediately.