Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 green bell pepper, finely chopped (approx. 1 cup / 150g)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup long-grain white rice (200g)
  • 2 cups chicken broth (475ml)
  • 1 teaspoon chili powder (5g)
  • 1/2 teaspoon ground cumin (2.5g)
  • 1/4 teaspoon salt, or to taste (approx. 1g)
  • 1/4 teaspoon black pepper, or to taste (approx. 0.5g)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and bell pepper; cook for another 2 minutes, until fragrant.
  2. Add the rice to the skillet and cook, stirring constantly, until lightly toasted and golden (about 3 minutes).
  3. Pour in the diced tomatoes (undrained) and chicken broth. Stir in chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro and lime wedges, if desired. Serve hot and enjoy!