This Spanish Rice is loaded with onions, garlic, tomatoes and lots of Mexican spices.
Heat a large skillet over medium high heat and melt butter.
Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently.
Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender.
When the rice is done fluff with a fork and season with salt and pepper to taste.
Serve immediately!