Spanish Rice

Ingredients:
1 1/2 tablespoons evoo
1/2 chopped onion
1/4 cup chopped green pepper(it can be any color bell pepper to be honest, chad just likes green better)
1 clove garlic, minced
1 cup rice
1 141/2 ounce can diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Directions:
*Heat oil in a medium saucepan.
*Saute onion and green pepper until tender.
*Add garlic and cook briefly.
*Add rice and cook, stirring, until slightly toasted.
*Meanwhile, drain the tomatoes, reserving the juice.
*Chop tomatoes(if not already chopped).
*Add water to juice to make 2 cups.
*Add liquid to pan, along with remaining ingredients.
*Bring to a simmer, lower heat, cover and cook until rice is cooked and liquid is absorbed, about 20-25 minutes.

Extra tip: If you're like me and don't always feel like chopping every thing, you can substitute the tomatoes and green peppers with a can of rotel tomatoes.
Serves: 2 1/2

Source: Chad (Roman) Perry

Submitted by: Meghan Perry