2 Tablespoons Vegetable Oil
1 Cup Rice
1 Onion, chopped
1/2 Green Bell Pepper, chopped
2 Cups Chicken Broth
1 Can Tomatoes (10 ounce) diced
1 Can Green Chile
2 Teaspoons Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Cumin
1/2 Teaspoon Parsley
1/2 Teaspoon Garlic
Heat oil in a deep skillet over medium heat. Saute onion, garlic, and bell pepper until onions are tender. Add rice, cook until brown. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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