Meaty Spanish Rice

This is a great way to use fresh tomatoes in the fall. So you'll note that there's an "or" in the ingredients depending on the time of year.

It's also a good way to use up leftover rice.

Ingredients:
1 pound of beef
1 medium onion or half a large onion (or more if you really like onions)
1-3 cloves of garlic, minced
5-15 fresh tomatoes, diced (depending on the size of the tomatoes and how tomatoey you want your rice to be)
or 1 6 oz. can of tomato paste and 1 14 oz. can diced tomatoes
1/2 - 1 cup homemade bone broth
1 teaspoon salt
pepper
couple of dashes of chili powder and cumin
2-4 cups rice... whatever you have leftover

Directions:
1. Brown the beef. When beef is nearly done, add onion and garlic.
2. Add the tomatoes or cans of tomato paste/chopped tomatoes, bone broth, salt, pepper and chili and let simmer for about 10 minutes.
3. Add the rice, let simmer another 5 minutes.

When reheating, add about 1/4 - 1/2 cup more broth so that the rice doesn't scorch on the bottom of the pan. This also adds in more of the good, tummy healing stuff that's in the bone broth.