1 1/2 teaspoons vegetable oil
1/2 cup onion, diced
3 tablespoons chopped green pepper
2/3 cup uncooked long-grain rice
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 cup canned diced tomatoes
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 1/2 cups chicken broth
In a large saucepan, heat oil over medium heat. Stir in onion and green pepper and saute until tender. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, garlic salt, and broth. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 minutes or until rice is tender, stirring occasionally. Serves 5-7. Great with Enchiladas.
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