1. Place pepper under broiler in your oven and rotate to evenly char all sides, turning with tongs is easiest, place in a Ziploc bag when properly charred, wait until it is completely cool to peel and dice. 2. Heat olive oil in a 1 qt pot, add onion, sautee until translucent, about 2-3 minutes. 3. Add rice and toast until color starts to change, 2-3 minutes. 4. add spices and garlic and = let cook 1 minute longer. 5. add your liquid, tomatoes, and pepper and bring to a boil, turn to low and allow to cook until all liquid is absorbed, 1-2 hours. 6. I've found that toasting brown rice gives it a MUCH longer cook time, if your liquid absorbs and rice is not yet tender, add more liquid and cook longer, don't fret :D. 7. This is a VERY long cooking side dish (but OH so worth it) so plan ahead. Also, I don't like a lot of heat in my food, so this rice has almost NONE, if you like it hot add 1-2 roasted (same way as pepper) or fresh jalapenos or one of each for flavor and texture fun! ---------------------------------------------------------------------------
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