1 1/2 c. long grain rice
2 green peppers, diced
1/4 c. onion, chopped
3 cloves garlic, minced
1 (16 oz.) can diced seasoned tomatoes
1 tsp. salt (or less if cutting back)
1 can chicken broth
pinch of cayenne pepper

Sauté the peppers, onions and garlic, but don't brown. Add the tomatoes, salt and broth. Bring to a boil, then add rice, stir. Bring back to a boil, then lower heat, cover and simmer for 20 minutes. (Do not lift cover, before 20 minutes.) Stir well and serve. Serve with chicken, seafood or a Mexican dinner.