We eat of lot of New Mexican dishes at our house, and recently I was looking for a good recipe for Spanish Rice to serve with some green chile tamales. I ended up combining ideas and the result was a dish that both Jay & I liked very much. Of course, he teases me by calling it "Norwegian Rice" because of my Scandinavian heritage.
 

1/2 cup cooked white rice
1 cup water
2 teaspoons chicken bouillon granules

1 Tablespoon vegetable oil
1/4 chopped green chile
3/4 cup chopped canned tomatoes
1 teaspoon Tony Chachere’s Original Creole Seasoning

Cook the rice with water and chicken bouillon until done (I use a rice cooker).

Heat oil in skillet and add rice along with chopped green chile, canned tomatoes and Creole seasoning. Stir to mix and heat through, about 3-4 minutes. Serve hot.