1 1/2 Tbsp olive oil
2 Tbsp chopped onion
2 Tbsp chopped green pepper
1 clove garlic, minced
1 cup rice
14 1/2 oz can tomatoes
1 tsp chili powder
1/2 tsp cumin
Salt & pepper to taste

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 toasty.

Meanwhile, drain the tomatoes, reserving juice. Chop tomatoes. 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.

Yield: 4 servings