3 tablespoons neutral vegetable oil
1 medium yellow onion, diced small
1 1/2 green or red bell pepper, diced small
1 1/2 cups long-grain brown rice
2 cloves garlic, minced
1 10-ounce can diced tomatoes, drained
2 teaspoons mild chili powder
1 1/2 teaspoons kosher salt
2 1/2 cups no-sodium chicken broth, water, or both
1/4 cup peas
1. Heat the oil over in a medium-sized pot over medium-high heat.
Add the rice, onion, and bell pepper and cook, stirring frequently, until the vegetables are slightly tender and the onions are translucent, about 5 minutes.
2. Stir in the garlic, drained diced tomatoes, salt, chili powder, and liquid. Reduce the heat to a low simmer and cook, covered, until ﬂuffv, about 45 minutes. Fluff with a fork. Taste for seasoning and serve hot.