“Mexican Brown Rice”
2 tablespoonscanola oil
2 cupsbrown rice, uncooked
1 1⁄2 cups finely chopped onions
2 teaspoons minced garlic
1 (14 1/2 ounce) can Mexican-style tomatoes
1 bell pepper, finely chopped
salt and pepper
Heat canola oil in a saucepan over medium heat and saute and rice just until golden.
Add the onions and garlic and saute for a couple of minutes.
Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.
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