|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Sweet green pepper||1 Medium, cored, seeded, and diced|
|Canned low sodium tomatoes||1 Pound, drained and chopped (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Long grain white rice/Long grain brown rice||1 1⁄2 Cup (24 tbs)|
|Chicken stock/Vegetable stock / low-sodium chicken broth||3 Cup (48 tbs)|
|Dried thyme||3⁄4 Teaspoon, crumbled|
|Salt/To taste||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Minced parsley||2 Tablespoon, garnish|
1 In a medium-size saucepan, heatthe oil over moderate heat.
Add the onion and green pepperand saute, stirring occasionally, for 5 minutes or until softened.
Add the tomatoes and garlic and saute, stirring, for 2 minutes.
2 Add the rice, stock, thyme, salt, turmeric, black pepper, and bay leaf and bringtoa boil.
Lowerthe heat, cover, and simmer until the rice is tender and all the liquid has been absorbed 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
Remove and discard the bay leaf.
Garnish each serving with parsley if desired.