Mexican Rice

Ingredients:

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

Directions:

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