Vegetable Rice with Tomatoes

Ingredients

• 2 tablespoons vegetable oil — or cooking oil of choice
• 2 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 1 1/2 cups white onion, finely chopped
• 2 teaspoons garlic, minced
• 1 can (14.5 ounces) low-sodium Mexican or Italian style tomatoes
• 1/2 teaspoon salt
• green bell pepper, optional — if using: seeded and chopped

Method

1. Wash hands with soap and water.
2. Heat oil in medium-sized saucepan over medium heat.
3. Cook the rice until just golden brown, about 5 minutes.
4. Add 1/2 cup of chicken broth if moisture is needed.
5. Add onions and garlic and cook for a minute or two.
6. Stir in the tomatoes and their juice, the rest of the chicken broth, salt, and bell pepper (if using).
7. Bring to a boil.
8. Reduce heat to low.
9. Cover and simmer for about 20 to 25 minutes, or until the broth is absorbed.