Sautéed Tomato Rice With Peppers

Ingredients

• 2 tablespoons vegetable oil
• 2 cups long-grain white rice, uncooked
• 3 cups chicken broth, low-sodium
• 2 teaspoons onion, white, finely chopped
• 1 clove garlic, minced
• 1 can Mexican or Italian style tomatoes (14 1/2 ounce)
• 1/2 teaspoon salt
• 1 green bell pepper, seeded and chopped

Method

1. 1 Heat oil in a medium saucepan over medium heat. Sauté the rice until just golden, about 5 minutes.
2. 2 Add onions and garlic and sauté for a minute or two.
3. 3 Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper. Bring to a boil.
4. 4 Reduce heat to low. Cover and simmer for 20-25 minutes, or until the broth is absorbed.