Spanish Rice


1 Tbsp Olive Oil
1 tsp Cumin Powder
½ tsp Chili Powder
3 cloves Garlic, crushed and chopped
½ Cup chopped onion
½ Cup chopped red bell pepper
1 Cup chopped fresh tomatoes
1 Cup long-grain white rice
2 Cups chicken [or vegetable] broth
1 tsp Salt


Heat the oil, cumin, and chili powder in a saucepan over medium heat, stirring until the spices are blended into the oil.

Add the garlic, onion, pepper, and tomatoes, and cook, stirring, until the onion, pepper, and tomatoes are cooked, and the onion turns translucent, about 15 minutes.

Mix in the rice until well-coated with the vegetables.

Add the broth and stir the mixture. Turn up the heat to high, and bring to a boil.

Boil for 1 minute, reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes.

Taste the rice to check for seasoning, add the salt if needed.