Spanish Rice

This is a recipe I found at the Recipezaar site;  Spanish Rice
It is very quick and easy.  I have tweaked the recipe just a bit

Equipment:
6 Qt Sauce Pot with lid
Measuring Spoons
Measuring Cups
Large Cooking Spoon-I prefer wooden spoons

Ingredients:
1 15 oz can of stewed tomatoes-or your pint jar size home canned tomatoes
1 1/2 cup chicken stock
1 1/4 cups white or brown rice
1 T butter
1 1/2 T chili powder
3/4 t oregano
1/2 t garlic salt
1 t cumin

Procedure:
1.  Coarsely chop tomatoes in the 6qt sauce pot using a pair of kitchen shears or process in the food processor.  I find the kitchen shears method better because you have more control over the size of the tomato pieces and it doesn't require hauling out a big appliance.
2.  Measure rice into a fine mesh strainer and rinse under cold water for a few minutes to wash off the starch from the outer layer of the grains.  This method helps ensure a fluffy end product.  
3.  Add the remaining ingredients and give them a quick stir. 
4.  Bring to a boil without stirring, then cover and reduce heat to low and let simmer for 20-25 mins. or until rice is done.
Serve with Sweet Corn Tamales
4.  Resist the urge to remove the lid and look throughout the cooking process.  Just check it at about 18 mins. to see if it is done.  Stirring activates the starches in the rice and will result in sticky, clumpy rice. 
Serve with Sweet Corn Tamales or Chicken Enchiladas or Tacos on Taco Night!