Spanish Rice

2 cups brown rice
2 to 3 T olive oil
4 cups plus 2T water
1 heaping T of tomato paste (you can save the rest of the can and use it another recipe)
2T chili powder
2t cumin
2t salt

In a large stock pot heat olive oil and brown rice. Stir and cook the rice until it starts to brown slightly. Add water, tomato paste and seasonings and stir well. Bring to a boil. Reduce heat slowly over the first 5 minutes and then put the lid on (this helps to prevent your pot from boiling over when you put the lid on ). Turn the burner on low and let it cook for another 55 minutes.


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