Spanish Rice

* 2 tablespoons oil (I used olive)
* 1 cup uncooked white rice (or brown; see note)
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles (I used mild for hubby and kids but would have preferred the extra spicy )
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS

1. Heat oil in a deep skillet over medium heat. Saute rice until brown, Add onion and bell pepper and saute until onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

***
With the brown rice version, I got short grain so it would cook faster. I was worried about the veggies getting too soft and nasty. I was thinking next time I might start the rice alone (after browning, which is said to be an essential step) and saute the veggies separately to add later. If I do that, I don't need short grain, but it was really good as it was. It did take about 20 minutes longer to cook than the white rice version.