2 TBSPs vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 green bell pepper, chopped
1 cup uncooked white rice
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1/4 tsp cumin
1 tsp chili powder, or to taste
1 tsp salt
1. Heat oil in a skillet over medium-high heat. Add garlic, onion, and bell pepper; saute until soft. Add rice; cook and stir until rice is lightly browned.
2. Stir in chicken broth and tomatoes. Season with cumin, chili powder, and salt.
3. Bring to a boil. Cover, and reduce heat. Simmer for 25 minutes, or until rice is cooked and liquid is absorbed.