3 tablespoon vegetable oil
1 1/2 cup H-E-B Long Grain Rice, uncooked
1/2 cup diced green pepper (1 small)
1/2 cup chopped onion (1 small)
1 teaspoon finely chopped garlic
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1 can (10-oz) diced tomatoes and green chilies
1 can (8-oz) tomato sauce
2 1/2 cups chicken broth or water
Heat oil in medium skillet over medium-low heat.
Add rice, bell pepper, onion and garlic; cook until rice is lightly browned, stirring frequently.
Stir in all remaining ingredients.
Bring to a boil, reduce heat to low, cover and simmer until all liquid is absorbed, about 20 minutes, without stirring
No Nutritional Information Available