Spanish Rice

1/2 cup chopped onion
1/2 cup chopped green sweet pepper (I usually triple this with multiple kinds of pepper)
1 clove garlic (This is usually doubled since Jarett loves garlic)
1 Tbsp chili powder (This is ample)
1 28-oz can tomatoes, undrained and cut up (this can be doubled or tripled to extend the amount produced)
3/4 cup uncooked long grain rice (any kind of normal rice works)
1 4-oz can diced green chile peppers, undrained
Several dashes bottled hot pepper sauce (optional - I don't use it)
1 cup water
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese (optional)
You could also add zucchini or corn or anything else you can think of to extend this and it tastes wonderful.

In a large skillet cook onion, sweet pepper and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice chile peppers, hot pepper sauce (if desired), 1 cup water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese. (I usually use the cheese, but add it into individual servings instead of the whole dish).

I then usually wrap it up in a tortilla with a little sour cream and I'm sure guacamole would be wonderful too. It's quick and easy and healthy. Hope you enjoy!!