1 garlic clove, halved
2 tbsp. vegetable oil
1 c. uncooked long grain rice
2 c. chicken broth
1/4 c. tomatoes
1/4 c. green chilies
1 med. green pepper, chopped

Cook and stir garlic and oil over medium heat, until brown. Remove garlic. Cook and stir rice in the oil until golden, about 5 minutes. Stir in 2 cups chicken broth, tomatoes and chilies. Heat to boiling, stirring occasionally. Reduce heat. Add green pepper and cover and simmer 20 minutes. Do not lift cover or stir. Serves 8.