1 medium onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 cups long grain white rice
2 14.5 oz cans vegetable broth
1 14.5oz can diced tomatoes (or diced tomatoes with chilis for spicier)
1 Tablespoon olive oil
1 clove garlic or garlic powder
Saute onion, garlic and peppers in olive oil until soft. Add can of tomatoes, broth and rice bring to a boil. Cover and reduce heat. Cook for 30 minutes until rice is done.
I have a small baby so I don't make this spicey. My husband and I add hot sauce to our own bowls. You can add jalepenos or chilies to this while it is cooking for a spicier flavor.