2 Tbsp Butter
1 1/2 Cups Long Grain Rice
1/2 Cup Chopped Onion
1 Clove Garlic, minced (I use the jar kind) So probably like a teaspoon
1/2 Cup Chopped Green Bell Pepper
2 Cups of Water
1 Can Diced Tomatoes with Green Chilies (14 1/2 oz)
1 Tsp Chili Powder
1 Tsp Salt
1 Cup Shredded Cheddar Cheese
1 In a large skillet, melt butter over medium heat.
2 Add rice, onion, peppers and garlic.
3 Cook until the rice is browned and vegetables are tender.
4 Stir in the water, tomatoes, chili powder and salt and bring to a boil.
5 Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes.
6 Stir in cheese.
