- ¼ White Onion, Finely Chopped
- 1 Red Bell Pepper, Finely Chopped
- 2 cups Long Grain White Rice
- 2 cups of Chicken Broth
- 1 cup Tomato Sauce
- ½ Lemon Juiced
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Dried Oregano
- ½ tsp. Ground Cumin
- Cilantro to Garnish
In a medium pot, heat olive oil over medium heat. Add onion and pepper and cook until tender. Then, add rice and cook stirring frequently until slightly toasted.
Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, cumin and oregano. Season with salt and pepper. Bring to a boil over high heat then reduce to a simmer and cover. Cook until liquid is absorbed for about 20-25 minutes.
Remove from the heat and allow to rest for 10-15 minutes. Then, remove lid and fluff the rice with a fork. Garnish with cilantro.