1 1/2 cups long grain brown rice
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)
