1 1/2 cups chicken broth
1 cup uncooked long grain white rice
2/3 cup diced green pepper
2/3 cup chopped fresh tomato
1/2 cup chopped onion
1 tablespoon butter or margarine
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper

     Combine broth, rice, green pepper, tomato, onion, butter, chili powder, cumin and red pepper in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

Makes 6 servings.

Recipe courtesy of Lundberg Rice - reprinted with permission

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