Easy spanish rice

I'm not going to insult anyone's cooking because I know all parts of the country have different ways of doing things but I never had proper Spanish rice until I came to Texas.

Every place else had cooked minute rice mixed with tomato sauce, canned soup or mixed vegetables and called it Spanish rice.

I ended up watching some experts make home made Spanish rice and I came up with my own recipe.

Use a large deep skillet or two handled pot (must have a cover.)

3 Tbs vegetable oil

1 cup standard dried white rice (sold with the dried beans and stuff)

1 can of canned diced tomatoes with peppers

2 Tsp Cumin powder

2 cups of water

1 tsp salt

Heat oil in the bottom of the pan add dry rice to the oil, (yeah I know it sounds weird but trust me)

Spread the rice evenly over the bottom of the pan and fry over medium heat until the kernels start to look a little white and puffy, they are ready when they start changing from white to caramel color.

Immediately add canned tomatoes and stir them into the rice.

Add cumin powder and salt

Once this is all mixed add the water and cover over medium low heat for about 15 min.

Uncover and stir about every five min or so to keep the rice from burning on the bottom.

Once all the water is cooked into the rice it should be ready to serve, you can taste it at this point. If it's a little too chewy you can add a little more water and cook for 5 more minutes.

It should look something like the picture above, don't worry if it clumps together it's better that way.

The results are delicious and I usually serve it with black beans, enchiladas or grilled meats.