1 c. rice
1/2 c. chopped medium onion
1/2 tsp. cumin (ground powder)
1 (10 oz. can) Rotel tomatoes and green chilies, chopped and drained
4 tbsp. oil
1/2 chopped medium bell pepper
1 1/2 c. chicken broth
2 cloves garlic, minced

Heat oil in skillet with cover. Add rice and saute until golden brown. Stir in onion, bell pepper and garlic. Cook 2 minutes. Add broth, cumin and dice Rotel tomatoes and green chilies. Stir gently. Bring mixture to soft boil. Cover and reduce heat to slow simmer. Cook 15 minutes, remove cover until all liquid evaporates. (Do not stir during last 15 minutes of cooking).