1/2 cup chopped onion
1 green pepper chopped
1 clove garlic (minced)
2 tablespoons oil
3/4 cup long grain rice
1 can diced tomatoes (undrained)
1/2 cup water
1/4 cup tomato sauce
1 bay leaf
1/2 cup beef, chicken, or veggie broth
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon basil
1/4 teaspoon oregano
Cook first 4 ingredients in a skillet (or oven proof dutch oven) over medium heat until onions and peppers are soft. Add rice and cook for 1 minute. Add in canned tomatoes with juice, water, tomato sauce, and bay leaf and bring to a boil. Once boiling, cover and lower the temperature to let simmer for 10 minutes.
Add in remaining ingredients and stir well. Move to 350 degree oven for 30-35 minutes or until rice is tender and liquid is absorbed.
I make this as a side to fajitas, paprika chicken breasts, or enchiladas....mmmm....enchiladas might be posted soon (when I can eat cheese again). ;)
