|Long grain rice||1 Cup (16 tbs)|
|Instant chopped onions||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chicken seasoned stock base||2 Teaspoon|
|Season all||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Bell pepper flakes||1 Tablespoon|
|Garlic powder||1 Dash|
|Monosodium glutamate||1⁄8 Teaspoon|
|Chopped pimiento||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Canned tomatoes||29 Ounce (3 Cups / 1 No 2 1/2 Can)|
1) In a skillet, saute the rice and onions in butter, stirring continuously, until the onions are lightly browned.
2) Stir in rest of the ingredients, breaking whole tomatoes into pieces.
3) Cover and simmer over a medium-low heat for 30 minutes, stirring occasionally until the rice is tender.
4) Serve the Spanish Rice, immediately or keep hot, until ready to serve.