1 small green bell pepper,
chopped
1 cup chopped yellow or white onion
1 1/2 teaspoon oil
4 medium cloves garlic, crushed
1 1/2 cups long-grain white rice
1/2 teaspoon each
cumin, salt and black pepper
1 can (10 ozs.) diced tomatoes and
green chiles
1 can (14 1/2 ozs.) chicken broth
1/2 cup water

Chop bell pepper and onion into
1/4 inch thick pieces.
Heat oil in heavy large skillet
over medium heat.
Add bell pepper and onion;
crush garlic into skillet.
Saute 2 minutes.
Add rice;
saute 5 minutes until golden.
Stir in cumin, salt and pepper;
saute 1 minute more.
Pour in tomatoes with
green chiles, chicken broth
and water.
Stir to blend.
Bring to a boil,
reduce heat to low and cover.
Simmer 20 minutes or until
all liquid is absorbed.
Stir and serve while hot.