1 14 ½ oz. can stewed tomatoes
1 ½ C. chicken broth
1 ¼ C. uncooked white long–grain rice
1 T. butter
2 t. chili powder
¾ t. oregano
½ t. garlic salt

In a saucepan, combine all ingredients. Bring to boil, reduce heat. Cover and simmer 25 min. or until rice is tender. Garnish with green onions.