Tamale Rice

2 (16 ounce) cans beef tamales

4 cups beef broth

2 cups water

1 tablespoon chili powder

3 dried bay leaves

3 cups parboiled long grain rice

Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.