New Mexico Spanish Rice - cooking recipe

Ingredients

1/3 cup vegetable oil or 1/3 cup canola oil
1 1/2 cups long grain rice, uncooked
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery ribs, finely chopped
1 (20 ounce) can crushed tomatoes, undrained
2 teaspoons ground cumin
4 garlic cloves, minced
1 teaspoon salt
1 (14 ounce) can reduced-sodium chicken broth

Preparation

Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.