Ingredients

1/4 cup vegetable oil
2 cups long grain rice
14 ounce can diced tomatoes
4 tablespoons enchilada sauce
4 cups water
1 tablespoon chicken bouillon
salt to taste

Instructions

1. Heat oil in fry pan.  Add rice and lightly brown, cooking over medium heat for about 5-7 minutes. Stir frequently with a wooden spoon to prevent burning the rice.

2. Add tomatoes, cook 15 seconds. Add enchilada sauce, cook additional 15 seconds.

3. Add water and chicken bouillon. Season with salt to taste. Bring to a boil.

4. Reduce heat, cover pan with lid, and cook for 20 minutes.

5. After the 20 minutes is up, turn off heat.  Let rice remain covered for 5-10 minutes.

https://www.youtube.com/watch?v=YQDnl7mqCHM