|Rice||1 Cup (16 tbs)|
|Bell pepper slices||4 (Green Colored)|
|Whole tomatoes with green chilies||1⁄2 Can (5 oz)|
|Ground pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chicken bouillon granules||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Peas and carrots||1⁄2 Cup (8 tbs) (Canned / Frozen)|
Heat oil on medium heat in skillet.
Add rice, onion, and bell pepper and brown.
Do not let rice burn! Blend tomatoes and spices in blender.
It should measure 1 cup liquid.
Add hot water and blend again.
Add liquid mixture to rice and stir.
Return to boil for 30 seconds.
If desired, add peas and carrots at this time and stir once or twice only.
Cover skillet with a tight fitting lid.
Reduce heat to low and cook for 15 minutes.