Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

 tablespoon

  unsalted butter

1

  cup

  long-grain white rice

1

  small

  onion -- minced

2

  medium

  cloves garlic -- minced

14 1/2

  ounces

  diced tomatoes with green chilies -- drain reserving liquid

1

  cup

  low sodium vegetable broth

1/2

  teaspoon

  salt

1

  small

  jalapeno chili pepper -- seeded and diced

Heat butter in a large skillet over medium and add onions. Cook until softened.

Add garlic and rice and cook about 2 minutes making sure rice is coated with butter.

Add enough vegetable broth to the liquid from the tomatoes to make 2 cups.

Add tomatoes, liquids, and jalapeno to the rice. Stir to incorporate.

Cover and reduce heat to low and simmer for about 30 minutes.

Notes: If you want more heat leave the seeds in.

Makes 4 Servings