Brown Rice With Tomatoes And Peppers

Ingredients

• 2 tablespoons vegetable oil
• 2 cups long-grain white rice, uncooked
• 1 1/2 cups low-sodium chicken broth
• 2 teaspoons finely chopped white onion
• 1 minced garlic clove
• 1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
• 1/2 teaspoon salt
• 1 green bell pepper, seeded and chopped (optional)

Method

1. 1 Heat oil in a medium saucepan over medium heat. Add rice and cook until golden brown, about 5 minutes.
2. 2 Add onions and garlic; cook for 1-2 minutes. Stir in tomatoes, remaining broth, salt, and bell pepper.
3. 3 Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until broth is absorbed.