- 2 C Brown Rice
- 1/2 White Onion, diced
- 1 Green Bell Pepper, seeded and diced
- 4 C Total Fat-Free Chicken Broth and Water (I used 3 C broth and 1 C water because I had 3 unused cups of broth in the fridge left over from another recipe. Split it up anyway you like as long as you have 4 C liquid)
- 2 tsp Dried Mexican Oregano
- 2 tsp Cumin
- 1/4 tsp Pepper, or to taste
- 1/2 tsp Garlic Salt
- 1/2 tsp Onion Salt
- 1/2 tsp Coriander
- 1 TBSP Chopped Green Chiles, drained
- 1 Can Diced Tomatoes, drained
- 1 tsp Tomato Paste (if the rice is too spicy for your taste you can add more paste to balance it out)
Toast the rice over medium heat in a large pot (all by itself) for several minutes until it gives off a nutty aroma and you hear it pop occasionally.
Add the broth and water combo and bring to a boil. After you've reached a boil, reduce the heat to low to bring the liquid to a simmer. Add all of the remaining ingredients, stir to incorporate and cover.
Allow to cook 30 minutes, stirring occasionally. After 30 minutes check and stir frequently and continue to cook until the rice is no longer crunchy and the liquid is gone, about another 20 minutes.
Fluff with a fork and serve!