Spanish Rice

2 T vegetable oil

1 cup uncooked long grain white rice

1 onion, chopped

2 cloves garlic

½ green or red bell pepper, chopped

2 cups water or chicken broth

1 (10 oz) can diced tomatoes

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon cumin

Fresh or dried parsley to taste

Jalepeno, chopped, to taste (with or without seeds)

Heat oil in a deep skillet over medium-high heat. Saute onion, garlic, and pepper for a couple minutes.  Add rice and sauté until rice is nicely browned and onions are tender.  Stir in all other ingredients.  Bring to a boil, then lower heat, cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.