Mexican Rice

2 Tablespoons olive oil
1 package yellow rice
1 onion, chopped
2 cups water
½ cup green peppers
1 can Rotel® diced tomatoes and green chiles

Sauté rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Use leftover rice if you have it. Add 1 can of Rotel diced tomatoes and chilies and ½ teaspoon cumin to the rice. Stir and reheat in the microwave.