2teaspoonssmoked paprikause regular paprika if you don't like the "smokey" flavor
2teaspoonsground cumin
2teaspoonschili powder
2teaspoonsdried oregano
2teaspoonssaltmore or less to taste
1/2teaspoonblack peppermore or less to taste
4cupsrinsed and drained long grain rice
13.5ouncescanned diced tomatoes with chilis
6cupslow sodium vegetable broth
Instructions
Drizzle oil in a deep dish pan. Heat up the pan over medium high heat. Add diced onions and cook until softened and slightly translucent. Add garlic followed by the mixture of smoked paprika, ground cumin, chili powder, oregano, salt, and pepper. Mix everything together and cook over the heat.
While everything is cooking, rinse your rice until the water runs clear. Then add the rice to the pan and mix together. Make sure the onions, garlic and spices are evenly distributed throughout the rice.
4 cups rinsed and drained long grain rice
Add the diced tomatoes and broth. Bring the pot up to a boil and then lower it to a simmer. Cover and cook until the rice has absorbed all of the liquid, approximately 30 minutes.