1 cup long grain, white rice
2 cups chicken broth (or 2 cups water and a chicken bouillon cube
1 can Rotel (mild or original, depending on your tolerance to spiciness)
chili powder and ground turmeric (optional)
2 tbsp vegetable or coconut oil
Slice bell pepper and onion and saute in oil. (I usually don't use a whole onion, but you could if you're an onion fanatic like my husband.) We recently have been using coconut oil which tastes great too.
Add cup of rice and lightly brown it on medium heat. More oil could be added.
Bring to a boil, stirring occasionally. I will usually let it boil for a few minutes before reducing the heat. It might make the rice a little fluffier...
Cover and reduce heat to low. Cook for 15 minutes. You could tilt the pan, with the lid still on, to see if any water collects at the side. If there's water, keep cooking. I'll usually turn off the rice and let it sit for a bit until we eat.
recipe online. Every time I made the rice, I would forget to take a picture of the finished product, but this comes close. Enjoy!