Mexican Rice

Saute pepper, onion, jalapenos, and garlic in oil until tender. Sprinkle with salt, pepper, chili powder, and cumin. Add rice and stir to coat with the vegetable mixture.

Stir in tomatoes and their juices, and the chicken broth. Cover and bring to a boil over medium heat. Reduce heat to low and allow rice to cook until liquid has been absorbed and rice is tender. (This took me about 15–20 minutes.)

Tip for adjusting the heat: if you want things spicier, leave the seeds in the jalapenos. Alternately, you can use Rotel-style tomatoes instead of plain diced tomatoes. They’re sold in different heat levels, so you can control the heat.