Smoky Spanish Rice

• 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
• 1 (15-ounce) can diced tomatoes (recommended: Hunt's)
• 1 (4-ounce) can diced green chiles (recommended: Ortega)
• 2 tablespoons chipotle taco seasoning (recommended: Ortega)
• 3 1/3 cups water

1. Combine all ingredients in a saucepan and bring to boil.
2. Reduce heat to medium-low and simmer, covered, for 20 minutes.
3. Remove from heat.
4. Let stand covered for 5 minutes.
5. Fluff with a fork and serve.

longgrain rice, tomatoes, green chiles, taco, water

Taken from www.foodnetwork.com/recipes/sandra-lee/smoky-spanish-rice-recipe.html (may not work)