Brown Spanish Rice

1 (14 ounce) can chicken broth

1 (15 ounce) can diced tomatoes with green chile peppers

1 teaspoon salt

1 cup brown rice

Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.