2 c. long grain white rice
1/4 c. onions
2 cloves garlic
4 c. broth (chicken)
1/3 c. bell pepper, chopped
2 tsp. cumin
1 sm. can tomato sauce
1 tbsp. butter

In a 10 inch skillet, put butter and brown rice for about 6 minutes on medium. Add onions; brown for 2 minutes. Add the cloves. Add broth, bell pepper, cumin, and tomato sauce. Bring to a boil. Stir one time. Lower heat, cover and simmer.