Ingredients

The following ingredients have 4 Servings
  • 1/4 cup red bell pepper ( , minced)
  • 1/4 cup green bell pepper ( , minced)
  • 1/2 cup yellow onion ( , minced)
  • 2 large garlic cloves ( , minced)
  • 2 tablespoons Vegetable oil
  • 1 cup uncooked rice
  • 14 ounces diced tomatoes with green chile ( , drained, reserve 1/4 cup of liquid)
  • 1 3/4 cup low sodium chicken broth
  • 1 tablespoon cilantro ( , chopped)

Instruction

  • Heat vegetable oil in a large skillet over medium heat. Add red bell pepper, green bell pepper, yellow onion and garlic. Saute until soft, approximately 5 minutes.
  • Add 1 cup rice to the skillet and saute for an additional 3 minutes or until rice is lightly browned.
  • Stir in 1/4 cup reserved liquid from canned tomatoes and low sodium chicken broth. Bring to a boil.
  • Reduce heat to a simmer, cover and allow to cook for 15 minutes, fluffing with a fork every 5 minutes. If all liquid is not absorbed, increase cooking time to 20 minutes.
  • Allow to sit for 5 minutes covered. Stir in cilantro and canned tomatoes, serve it up and enjoy!
  • If you've tried this recipe, come back and let us know how it was!