Mexican Rice

INGREDIENTS:
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 large clove garlic, minced
2 teaspoons canola oil
1 cup long-grain rice
1 can (about 15 ounces) diced tomatoes with liquid
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups beef broth

PREPARATION:
In a heavy skillet sauté onion, green bell pepper and garlic until onion is
softened. Add rice to skillet and cook over medium-high heat until rice has
browned. Add tomatoes, chili powder, salt, and beef broth.
Bring to a boil; cover, lower heat, and simmer until liquid has been
absorbed, about 20 minutes. Taste and add more salt if needed.