Quick Mexican Brown Rice - cooking recipe

Ingredients

2 tablespoons canola oil
2 cups brown rice, uncooked
1 1/2 cups finely chopped onions
2 teaspoons minced garlic
1 (14 1/2 ounce) can Mexican-style tomatoes
1 bell pepper, finely chopped
salt and pepper

Preparation

Heat canola oil in a saucepan over medium heat and saute and rice just until golden.
Add the onions and garlic and saute for a couple of minutes.
Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.