Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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1 teaspoon minced garlic
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1 1/2 cups vegetable broth
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2 teaspoons chili powder
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1 jalapeno pepper, seeded and minced
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1/2 teaspoon ground cumin
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1 red bell pepper, chopped
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1 large tomatoes, seeded and chopped
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1 cup shredded monterey jack cheese
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1 1/2 cups quick-cooking brown rice
Instructions
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Cover.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.