Enriquez Spanish Rice

Another recipe passed down by Leeann’s grandfather, this simple but delicious side dish compliments anything close to being Mexican food.

1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)

Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.