Quick Spanish Rice

We had the Elders over for dinner last weekend and I needed a good side dish at the last minute to go with chicken enchiladas.  I've had this in my recipe box for some time, and figured hungry missionaries were as good as anyone to try it out on.  It didn't disappoint, and was quick and easy.

Ingredients

• 1 can stewed, diced tomatoes (14.5 oz)
• 1 1/2 Cups chicken broth
• 1 1/4 Cups uncooked white rice
• 1 Tbsp butter or margarine
• 2 Tsp Chili Powder
• 3/4 Tsp Oregano
• 1/2 Tsp Garlic Salt

Directions

• Combine all ingredients and bring to a boil.  
• Cover and simmer 25 minutes or until rice is done.

I thought this was really tasty.  My hubby enjoyed it, but he likes things spicier.  He suggested using Rotel instead of just tomatoes next time, which would probably work well, as would Mexican style stewed tomatoes.  I think this would also be tasty in a wrap with beef or chicken.