Spanish Rice

INGREDIENTS:

2 tablespoons olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain white rice
2 1/2 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped (optional)

DIRECTIONS:

In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and bell pepper to the skillet. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute.
Add the rice to the skillet and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.
Pour in the chicken broth and diced tomatoes with their juice. Stir to combine.
Add the ground cumin, chili powder, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped cilantro, if using.
Serve warm.