1 cup converted rice (not instant)
1 1/2 T olive oil
1 tsp. Creole seasoning of your choice (or more, earlier recipe used 2 tsp.)
1 tsp. chile powder (or more)
1 tsp. Spike Seasoning (or more)
2 cups chicken or vegetable stock (can be canned broth)
Add spices and sauté 1 minute, then add chicken stock, one cup at a time. (It will sputter, so be careful). Let the stock come to a boil, then reduce heat to a very low simmer, cover pan, and cook without lifting lid for 30 minutes.
After 30 minutes, check rice. If it is not done or broth is not completely absorbed, cover and cook 5 minutes more. When rice is done, turn off heat and let rice sit 5 minutes still covered. (If you're not careful to have the heat low enough, the rice might stick a little to the bottom of the pan, but it will loosen when it sits for five minutes.) Serve hot.
This freezes well, so you might want to make extra and freeze it in dinner-size portions.