Trevor's Easy Mexican Rice

2 T. olive oil
1 cup white rice
2 cups chicken broth
1 can tomato juice (5.5 oz)
salt and pepper to taste

Heat oil in a skillet on medium high heat. Add the rice and cook until slightly brown the rice, stirring frequently. Add broth, tomato juice, salt and pepper. Stir well. Reduce heat to simmer and cover tightly with a lid. Cook about 20 minutes or until the liquid is absorbed. Remove from heat and let sit a few minutes before serving.

Serves 6. I doubled it.