Spanish Rice

2 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
2 14 oz cans chicken broth (or vegetable stock if vegetarian)
1 14 oz can diced tomatoes
Pinch of oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 - 1/2 tsp chili powder
OPTIONAL: small can tomato sauce and 1/2 can drained corn kernels.

Pour all ingredients into your rice cooker and press start.

OR:

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomatoes, oregano, salt, pepper and chili powder. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes. Turn off heat and let sit for 5 minutes.