Categories: Complex carb

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 tbsp Canola oil
• 1 cup uncooked long grain white rice
• 1 10 oz can Ro-Tel Mild Diced Tomatoes & Green Chilies
• 1/4 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/2 cups water (or more)
• 2 to 3 tbsp chopped fresh cilantro, or parsley, optional

Directions

1. Heat oil in pan that has a tight fitting lid. Add onion and green bell pepper and cook over medium heat until softened.

2. Meanwhile, drain juice from the Ro-Tel diced tomatoes and green chilies into a 2 cup measuring cup. Add enough water to make 2 cups liquid. Set aside.

3. Measure seasonings and stir into the tomatoes and green chilies left in the can.

4. Add rice to the onions and green bell pepper in the pan and stir to coat rice grains with oil.

5. Pour in the water/juice mixture and the seasonings, tomatoes and green chilies mixture into the frying pan. Heat to a boil. Cover with a tight fitting lid and lower temperature to low. Cook, covered for 20 minutes, or until liquid is absorbed and rice is soft.

6. Stir in cilantro, or parsley, if desired.

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