• 1 Tbs. vegetable oil
• 1 onion, chopped
• 1 tsp. minced garlic
• 1 1/2 C. vegetable broth
• 1 1/2 C. instant brown rice
• 2 tsp. chili powder
• 1 jalapeno pepper, seeded and minced
• 1/2 tsp. ground cumin
• 1 red bell pepper, chopped
• 1 large tomato, seeded and chopped
• 1 C. shredded Monterey Jack cheese

In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed. Stir tomato and shredded cheese into hot cooked rice.

Yield: 2 servings