Mexican Rice

• 4 cup chicken stock
• 2 cup rice
• 4 strips each red,yellow,orange bell pepper
• 3 each jalapeno, seeded and diced
• 1 each red onion, diced
• 3 clove garlic, minced
• 1 can 28 oz diced tomatoes
• 1 cup cilantro, chopped
• 1 salt to taste
• 2 tbsp olive oil, extra virgin
• 1 tbsp chili powder
• 1/2 tbsp ground cumin

1. In a medium saucepan add olive oil, rice, onion, bell peppers.
2. Cook until the rice is almost brown, stir frequently.
3. Add diced tomatoes, stir and cook for 5 minutes.
4. Then add stock.
5. Also add chili powder and cumin.
6. Bring to a boil, reduce heat to low, cook covered for 25 minutes.
7. When done stir in cilantro.
8. Enjoy

chicken stock, rice, red, jalapeno, red onion, clove garlic, tomatoes, cilantro, salt, olive oil, chili powder, ground cumin

Taken from cookpad.com/us/recipes/365608-mexican-rice (may not work)