Lake Powell Spicy Rice

Ingredients

• 1 cup Uncle Ben's Converted Rice, not instant
• 1 1/2 T olive oil
• 1 tsp. Tony Chachere's Creole Seasoning, or other Creole seasoning of your choice
• 1 tsp. chile powder
• 1 tsp. Spike Seasoning
• 2 cups chicken or vegetable stock

Directions

1. Choose a sturdy pan with a lid that seals well. Warm the olive oil in the pan, stir in the Uncle Ben's Converted Rice, not instant, and cook it until the grains take on a light golden color, about 5 minutes.
2. Sprinkle in the Tony Chachere's Creole Seasoning, chile powder and Spike Seasoning, and keep everything moving in the pan for 1 minute. Pour in the chicken stock 1 cup at a time, carefully, because it will bubble up and sputter at you.
3. Bring the stock to a boil, then turn the heat down to the gentlest simmer you can manage. Put the lid on the pan and leave it alone to cook for 30 minutes, no peeking.
4. After 30 minutes, take a look at the rice. If the grains still need more time or the broth has not fully soaked in, cover the pan again and cook for 5 minutes more.
5. Once the rice is tender, turn off the burner and leave the pan covered for 5 minutes. If the heat was a little too high and the rice caught on the bottom, do not panic, it should release after sitting for 5 minutes.
6. Serve hot. This freezes well, so if you like, make extra and tuck it away in dinner-size portions.