Excellent simple recipe for a quick meal, makes a huge size ideal for meal prepping

2 cups long-grain enriched rice • 1 can (14.5 oz) diced tomatoes (with juices) • 2 1/2 cups water or broth (chicken or veggie, if you have it) • 1 tablespoon oil (or butter) • 1 teaspoon salt • 1/2 teaspoon garlic powder (optional) • 1/2 teaspoon cumin (optional, for flavor) •mixed vegetables from frozen bag if you have it (does make a difference taste wise, better with veggies)

Heat Oil:
Heat the Dutch oven over medium heat and add the oil. Swirl to coat the bottom.
2. Toast the Rice:
Add the rice to the pot and stir to coat in the oil. Cook for 2-3 minutes, stirring occasionally, until lightly golden.
3. Add Tomatoes and Liquid:
Pour in the can of diced tomatoes (with juices), water or broth, salt, and optional spices (garlic powder, cumin). Stir to combine.
4. Simmer:
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes.
5. Fluff and Serve:
After 20 minutes, remove from heat and let it sit for 5 minutes (still covered). Fluff with a fork and serve!