INGREDIENTS:
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper 
1 clove garlic, minced
1 cup rice 
1 14-1/2 ounce can tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste

DIRECTIONS:
Heat oil in a medium saucepan. Saute
onion and green pepper until tender.
Add garlic and cook briefly. Add rice
and cook, stirring, until slightly
toasty.

Meanwhile, drain the tomatoes, reserving
juice. Chop tomatoes. Add water to juice
to make 2 cups. Add liquid to pan, along
with remaining ingredients. Bring to a
simmer, lower heat, cover and cook until
rice is cooked and liquid is absorbed,
about 20-25 minutes.

Yield: 4 servings