Spanish Rice

What you need:

• 2 cloves garlic, minced
• 1/2 onion, diced
• 1/4 green and/or red bell pepper, diced
• handful of baby carrots, sliced
• 1 stalk celery, diced
• 2 Tablespoons olive oil
• 1 1/2 cup rice (I used a long grain white rice and brown rice blend)
• 1 can of stewed tomatoes (cut them up a little with a knife while they are in the can)
• 1 1/2 to 2 cups chicken broth
  
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder

What to do:

Heat pan to medium high heat. Pour in oil and saute garlic, onions, peppers, carrots and celery until onions are celery are translucent. Add spices and rice; brown the rice. In a measuring pitcher drain the juice from the stewed tomatoes and then add chicken broth until it's 2 cups full. Pour tomatoes and broth/juice into the rice. Stir and heat until boiling. Reduce heat to low/medium-low and cover. Let simmer for 20 to 30 minutes. Leave it, if you go back and stir and remove the cover it will mess with the time and liquid it takes to cook the rice.