Mexican Rice

 I love this rice.  It tastes very authentic and is not very difficult.  Enjoy with the Honey-Lemon Enchiladas and Beans!

5 c. water

2/3 can of diced tomatoes with green chilies

1 T salt

½ t cumin

Garlic powder to taste

2 ¼ c. white rice

1 T. oil

1. Boil everything except rice and oil.
2. In a large pan, toast rice in oil till light brown.
3. Pour liquid into rice and immediately cover.
4. Let cook on medium heat for 20-30 minutes, or until water has been completely absorbed.