Mexican Rice

• 3 japeneno bell peppers, chopped (fresh, not canned)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons hot chili powder
• 1 cup long grain rice (not minute)
• 1 (10 ounce) canro-tel tomatoes and green chilies
• 1 (14 ounce) can chicken or 1 (14 ounce) can beef broth
• 1 dash to 1 tablespoon of your favorite hot sauce

1. In large skillet, saute peppers, onion and garlic in olive oil for 4-5 minutes.
2. Add chili powder and rice and stir until everything is blended.
3. Add tomatoes, broth and hot sauce.
4. Stir to combine.
5. Bring to a boil.
6. Reduce heat, cover skillet and simmer for 20-25 minutes, until rice is tender.

bell peppers, onion, garlic, olive oil, hot chili powder, long grain rice, canrotel tomatoes, chicken

Taken from www.food.com/recipe/mexican-rice-359501 (may not work)