Categories: Complex carb
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 tbsp Canola oil
- 1 cup uncooked long grain white rice
- 1 10 oz can Ro-Tel Mild Diced Tomatoes & Green Chilies
- 1/4 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cups water (or more)
- 2 to 3 tbsp chopped fresh cilantro, or parsley, optional
Directions
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Heat oil in pan that has a tight fitting lid. Add onion and green bell pepper and cook over medium heat until softened.
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Meanwhile, drain juice from the Ro-Tel diced tomatoes and green chilies into a 2 cup measuring cup. Add enough water to make 2 cups liquid. Set aside.
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Measure seasonings and stir into the tomatoes and green chilies left in the can.
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Add rice to the onions and green bell pepper in the pan and stir to coat rice grains with oil.
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Pour in the water/juice mixture and the seasonings, tomatoes and green chilies mixture into the frying pan. Heat to a boil. Cover with a tight fitting lid and lower temperature to low. Cook, covered for 20 minutes, or until liquid is absorbed and rice is soft.
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Stir in cilantro, or parsley, if desired.