Ingredients

• 1 cup long grain rice
• 3 tbsp vegetable oil
• 1 can diced original rotel tomatoes
• 1 small onion, chopped
• salt & pepper to taste
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 cups chicken stock

Directions

In a sauce pan, brown rice in the oil over medium heat. Stir constantly, to avoid burning. When the rice is brown, add the onion, bell pepper, chili and garlic powder. Turn the heat to high and cook for 1 minute stiring constantly. Add the rotel and then the chicken stock. Bring to a boil. Cover, reduce heat, and simmer for 20
minutes. Remove from heat and let stand for 10 minutes. Makes 6-1/2 cup servings.