Flavorful, colorful and one of my favorite dishes to serve aside any Mexican food.

Ingredients

• 1 cup long-grain (white) rice
• 2 tbsp olive oil
• 1 small onion diced small
• 1 small red bell pepper, diced small
• 1 small yellow pepper, diced small
• 1/2 green onion, diced small
• 1/2 cup corn (optional)
• 1 8-ounce can tomato sauce
• 1½ cups chicken or vegetable stock (for vegetarian)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp garlic powder
• ½ tsp oregano
• 4 cloves garlic minced
• Salt and pepper to taste

Instructions

1. In a saucepan, add olive oil, onion, bell pepper, and garlic over medium heat until the onion becomes translucent.
2. Add rice and mix all ingredients thoroughly.
3. Add tomato sauce, stock, and all remaining ingredients, stirring to mix thoroughly.
4. Place a lid on the pot and reduce heat to medium-low. Simmer for about 15 to 20 minutes or until the rice is tender.
5. Fluff with a fork before serving.

Optional garnish: Pico de Gallo