Spanish Rice

adapted by http://theresalwaysthyme.blogspot.com/

1 1/2 cups rice

2 1/2 cups chicken broth

1 cup plain tomato sauce, or canned diced tomatoes or Rotel Tomatoes with green chilies

3 cloves minced garlic (or a little less than 1 teaspoon powdered)

1/4 medium onion (or a little less than 1 teaspoon powdered)

2 tablespoons oil 1/2 red pepper, diced

In a medium sauce pan, heat oil over medium heat. Add in the red pepper, garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce. Stir and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20- 25 minutes and fluff with a fork.