Ingredients:
2 tablespoons canola oil
2/3 cup chopped green bell peppers
1/2 cup chopped onions
1 cup rice
2 cups chicken broth
1 (4 ounce) cans diced green chilies
1 large tomatoes, diced
1/3 cup shredded cheddar cheese
Directions:
Heat oil in medium skillet.
Add bell pepper and onion; cook until tender.
Add rice: cook for 3 minutes.
Add broth, chiles and tomato; bring to gentle boil.
Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
Fluff rice.
Season with salt and pepper.
Sprinkle with cheese.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.