 | | Directions | | Heat the oil over medium heat. Add onion to sweat. Add the rice until lightly browned. Add bell pepper, if desired, and cook 5 minutes. Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes. |
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Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons oil |
| - | | 1 onion, chopped |
| - | | 1/2 cup rice (uncooked) |
| - | | 1/4 bell pepper, chopped (optional) |
| - | | 2 cups chicken broth, hot |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon chili powder |
| - | | 1 cup diced tomatoes |
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