Spanish Rice/Mexican Rice

My brilliant friend Shelly J also pointed out this recipe to me for super easy spanish rice. You all know about how I LOVE rice and beans and here is the rice recipe:

Jasmine rice-1 Cup (or any white rice you like)

Diced tomatoes 1 Cup or 1.5 cups if you like more- or just dump in a whole can like I have

Water- whatever you need for the rice, minus the tomato volume (see below)

Onion Powder - 1 Tsp (or 2 Tsp of Onion flakes)

Garlic powder - 1 Tsp (or 2 of fresh)

Cumin- 1 Tsp

Olive Oil -1 Tbs (or any oil you like)

** I add 1 Tsp of Chicken bouillon too

*** I minus 3/4 cup of water for every cup of tomatoes, it seems to work

Boil the water/tomato mixture with the herbs and spices. Add the rice and stir. Then cover and cook according to the directions. About 20 minutes later you have really good rice.

Shelley gave me some tomatoes (cause she grows them like no one else) and I used the food processor to grind them up with all the spices. Then I canned it in 1 cup jars and I hope it works! I have not opened one yet, and Shelley froze hers in little ziploc bags in the freezer. Brilliant!

Another variation of this theme I've used when I was really bad off:  Make rice, but add a cup of prepared salsa in lieu of 3/4 cup of the water the rice needs. It works out pretty well!