1smallred bell pepper, seeds and ribs removed, diced small
2cupslong grain white rice
10ouncecan ROTEL (diced tomatoes with green chilies), undrained
2cupslow-sodium chicken stock
fresh chopped cilantro
In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes. Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
At this point, add the mixture to a rice cooker if you have one.** Add in the Rotel and chicken stock; stir to combine and set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro.
**If you don’t have a rice cooker, at this point, you’ll want to add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes. Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.