INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup white rice - (short rice works best but any will do)
• 1 Anaheim or Poblano pepper - seeded and chopped
• 1 cup yellow onion - chopped
• 2 cloves garlic - chopped
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 (8 oz) can tomato sauce
• 1 (15.4 oz) can roasted diced tomatoes
• 2 cups chicken broth
• salt and pepper to taste

INSTRUCTIONS:

1. Rinse rice in a colander until water runs clear - about a minute or so.
2. In large skillet heat olive oil over medium-high heat.
3. Sauté rice, pepper, onion and garlic until vegetables are tender (not mushy). Rice will not necessarily look toasted but it adds another layer of flavor to the dish.
4. Add remaining ingredients - bring to a simmer, cover, reduce heat to low and cook until rice is done about 20 minutes. Stirring once to be sure the rice doesn't stick to the skillet. Top with cheese and serve.