Spanish Rice

1- 15 OZ can crushed tomatoes

1 1/2 cups chicken stock, preferably homemade (if making enchiladas use the same meat broth)

1 1/2 cups white rice

1 tablespoon butter

1 teaspoon cayenne

3/4 teaspoon mexican oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon cumin

Add all ingredients to a skillet pan and bring to a boil. Lower heat and simmer for 25 minutes.

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