Mexican Rice

Serves 8

Ingredients:

2 tablespoons vegetable oil
2 cups long-grain white rice, uncooked
3 cups reduced-sodium chicken broth
1½ cups finely chopped white onions
1 to 2 teaspoons minced garlic
1 14½-ounce can Mexican or Italian style tomatoes, ready-cut, if available, or cut tomatoes into small pieces
½ 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.

2. Add ½ cup of chicken broth if moisture is needed. 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. Reduce heat to low. Cover and simmer for about 20-25 minutes, or until the broth is absorbed.

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