On the Border Mexican Rice

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 cup long-grain rice
• 1/4 medium onion, chopped
• 1/4 cup green pepper, chopped
• 1 tablespoon chili powder
• 1 clove garlic, finely chopped
• 1/4 cup diced tomatoes
• 1 cup chicken stock
• 1/2 teaspoon kosher salt

Instructions:

1. Gather the ingredients.
2. Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) until translucent and toasted, about 5 minutes.
3. Add onion, green pepper, and chili powder and continue cooking for 5 minutes, stirring often.
4. Stir in garlic and cook 1 minute longer.
5. Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly and cook over low heat for 20 minutes.
6. Remove from heat and let sit, covered, for another 5 minutes, then fluff with a fork.