Ingredients
1
tablespoon olive oil
2
cloves garlic, finely chopped
1
medium onion, chopped (1/2 cup)
1/2
medium green bell pepper, diced (1/2 cup
1
cup uncooked regular long-grain rice
1/4
teaspoon coarse salt (kosher or sea salt)
1/4
teaspoon crushed red pepper
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1 3/4
cups reduced-sodium chicken broth
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.
Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
