1In a medium saucepan, heated to medium high, place oil, onion, celery,(and optional poblano peppers). Saute til veggies are softened and translucent then add tomato paste and saute, stirring constantly for 1-2 minutes. Add green chilies, tomatoes (spoon out of can, do not drain), stir and reduce temp to medium low. Let simmer while heating the rice in microwave for 90 seconds.
2Add heated rice, optional spices and salt/pepper and stir well. Adjust spices to taste and toss in chopped cilantro.
3NOTE: If you prefer hotter, spicier Spanish Rice, substitute chopped pickled jalapenos for canned green chilies and/or use your favorite hot chili powder or chili sauce. Can also use Rotel tomatoes and chilies instead of plain diced w/ onion.
ALSO--You can add cooked meats to this if you want a heartier dish, like ground beef, chopped ham, crumbled bacon, etc,