1 (15 ounce) can stewed tomatoes

1 1/2 cups chicken stock

1 1/4 cups rice

1 tablespoon butter

2 teaspoons chili powder

3/4 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon cumin

In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).

Bring to a full boil; reduce heat to low.

Cover and simmer 20-25 minutes or until rice is done.