2 Tbsp. vegetable oil
1 c. uncooked white rice
1/2 green bell pepper, chopped
2 c. chicken broth
1 (10 oz.) can diced tomatoes and green chilies
2 tsp. chili powder, or to taste
1 tsp. salt
Heat oil in a deep skillet over medium heat. Saute rice and bell pepper until rice is browned. Stir in broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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