Ingredients
1 can (14-1/2 ounces) vegetable broth1 can (14-1/2 ounces) stewed tomatoes1 cup uncooked long grain rice1 teaspoon olive oil1 teaspoon chili powder1/4 teaspoon dried oregano1/4 teaspoon garlic salt
Preparation
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
