1can diced tomatoes with green chiliesdo not drain
Heat the oil a large pan. (Your pan will need to be large enough to hold the water as well.)
Add rice to pan and cook until golden brown.
Add tomatoes, water, chicken stock, salt, garlic, cumin, red pepper and paprika to rice and stir.
Stir and cover pan.
Simmer 40 to 45 minutes.
Fluff and serve.
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