1 cup rice
1/2 tsp. garlic powder
3/4 tsp. cumin
1 small can (8 oz.) tomato sauce
2 cups chicken broth (1 can)
3 rings cut bell pepper (optional)
1. Heat the oil in a large skillet. Brown the rice in hot oil. Add onion. Season with garlic powder, cumin, salt and pepper.
2. Add the tomato sauce and chicken broth (slowly). Taste liquid to see if there is enough salt and add more accordingly. Add bell pepper rings on top.
3. Cover and cook on low for 30 minutes.