1-2tbsp olive oil
1 medium onion, chopped
1-2 peppers, chopped. Select your pepper based on spice tolerance. Bell if you don’t have much…jalapeño if you like it spicier.
1-2 garlic cloves, minced
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper
1 tsp paprika
1 can diced tomatoes or dice 2 tomatoes of your own if you want more of a fresh taste
1 1/2 cups brown rice
3 cups water
In a large pan with a tight-sealing lid, heat olive oil over low heat
Add onion, pepper and garlic and sauté over low heat for about 5 minutes until onion begins to soften.
Add cumin, oregano, paprika and cayenne and stir with vegetable mixture for about 2 minutes until fully integrated and fragrant
Add rice and stir until covered in spice mixture
Add water, bring mixture to a boil over low heat.
Cover and cook for 30 minutes on low heat. Do not stir.
Add tomatoes, do not stir them in but let them sit on top of rice mixture, spread out.
Cook an additional 15 minutes or until most of the water has cooked off.
Remove from heat and keep covered for 10 minutes.
Stir in tomatoes and this will fluff the rice at the same time.
Salt if needed and serve.