Spanish Rice goes great with the Fish Tostadas

What you will need:

2 1/2 cups of rice
2 cups water
2 beef bullion cubes
1 Can of stewed diced tomatoes
1 Can of corn drained
Garlic powder
Onion powder
Cumin (you might have noticed this is one of my favorite seasonings)
Olive oil
Salt and pepper


Preparation:

In a saute pan add about 2 tbs. of olive oil and heat.  Add rice to hot oil and stir it around for a bit, once some of the rice begins to brown slightly add the can of diced tomatoes and stir.  The pan is going to be angry at this time so be careful not to get splashed by hot oil or tomato bits, add water and allow things to settle down.  Once water is boiling reduce to simmer.  Add drained corn, garlic and onion powder(season to taste or replace with the real stuff a 1/4 onion chopped and 2 garlic cloves chopped), add approx 1/2 a tsp. of cumin.  Unwrap bullion cubes and with your thumb and fingers crush them into a powder and add to the pan stir, cover and let simmer stirring occasionally. Taste the broth after is has had some time to mingle with all the flavors in the pan and then add salt and pepper to your taste. Taste the rice as it appears to be getting done and make sure the crunch is gone, if your water is low and the rice is still crunchy add another 1/4 to 1/2 cup of water.  If the opposite happens and your rice is done and there is still an excess amount of water in the pan uncover and let water evaporate, again stirring occasionally.  The rice will want to stick to the pan if you don' keep an eye on it.