Okay, so it's Spanish Rice.  I am going to be that this is really is not Spanish.  How come America's ideas of ethnic foods (Mexican, Chinese, etc.) has little to do with the actual cuisine of that country?  At least these dishes taste better than American food.  Our cuisine is, in my opinion, the most boring.  All we have is fattening, greasy foods.

Anyway, back to the topic of this rice.  Last week while my parents were out of the country, both my sisters and their families were over partying at my house.  Well, not partying, but I am still jealous that I was at work while my sisters, nieces, and nephews were at MY house.  (What's that, Daddy?  It's your house?  You know what I mean.)  They even stayed for dinner.  And made new food.  And left as I was coming home.  It was very sad, but at least they saved me dinner.

The point of that story is that neither Katie nor I made this rice dish, but it was yummy nonetheless.  And supposedly easy to make.  It is taken from a recipe on food.com, with only a slight variation.

Spanish Rice:

10 oz. tomato puree
1 1/2 c. chicken broth
1 1/4 c. rice (my sister used a mixture of white and brown)
1 T. dairy-free butter
2 t. chili powder
3/4 t. oregano
1/2 t. garlic salt
1 t. cumin


In a medium saucepan, combine all ingredients.  Bring to a boil, then reduce heat to low.  Cover and without taking the lid off and stirring, simmer 25 minutes or until rice is done.

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