1 medium red onion, chopped (about 1 cup)
1 medium red bell pepper, finely chopped (about 1 cup)
2-1/2 cups chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
1 cup brown rice
1 can (4 ounces) chopped green chilies, drained
Directions
Spray a medium saucepan with cooking spray. Add onion and red bell pepper; cook over medium heat, stirring frequently, about 4 minutes.
Add broth, cumin, and hot pepper sauce. Bring mixture to a boil. Stir in rice. Reduce heat to low and cover. Simmer until rice is tender and liquid is absorbed, about 40 minutes. Stir in green chilies. Cook, stirring, until heated through, about 1 minute. Place on serving plates.
Serves 4
