1/2 cup long grain rice
2 tbs vegetable oil; separated
1/4 chopped onion
1/4 cup chopped green pepper
1 tbs chili powder*
1 clove garlic, finely chopped
1/4 cup diced tomatoes
1 cup chicken stock
1/2 tsp salt
Heat oil in a small sauce pan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.
Add onion, green pepper and chili powder and continue cooking for 5 minutes, stirring often.
Stir in garlic and cook 1 minute longer.
Add tomatoes, chicken stock and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.
Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.