Ravens Kitchen

• 4 cups uncooked long grain rice (rice cooker measuring cup)
• 3 cups water (or low-sodium chicken broth)
• 15 oz can crushed tomatoes
• 4 chicken bouillon cubes
• 2 tbsp butter (or olive oil)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 2 tsp white pepper
• 4 oz can green chilies (roasted and peeled)

1. Add everything to the rice cooker and cook as you normally would white rice.

Makes about 9 cups cooked rice, roughly 3/4 cup per serving. Split into three 4-serving portions: freeze two, eat one that week.