Dana's Spanish Rice

• 4 cups long-grain white rice
• 4 tablespoons Crisco
• 1 (28 ounce) can diced tomatoes
• 2 cups yellow onions, diced
• 3 cups chicken broth
• 1 14 tablespoons salt
• 12 tablespoon garlic powder
• 1 teaspoon oregano

1. In a stock pot, melt Crisco.
2. Brown 4 cups rice stirring with wooden spoon.
3. Add diced tomatoes & diced onions (will sizzle.)
4. Stir on high heat for three minutes.
5. Add water mixture and boil for one minute.
6. Turn heat to low and cover pot with a damp dishcloth.
7. Place lid over dishcloth.
8. Cook on low for 38-40 minutes.

longgrain white rice, crisco, tomatoes, yellow onions, chicken broth, salt, garlic, oregano

Taken from www.food.com/recipe/danas-spanish-rice-320251 (may not work)