1. In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily). 2. When the rice is brown, add the onion, bell pepper, chili powder and garlic salt. 3. Turn the heat to high, and cook for 1 minute, stirring constantly. 4. Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes. 5. Remove from heat, and let stand for 15-20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
