Spanish Rice

14.5 oz. can sliced stewed tomatoes
14.5 oz. can chicken broth
4 cups instant rice
1 onion
½ green bell pepper
½ red bell pepper
8 oz. Chihuahua cheese (or cheddar or Mexican cheese mix)
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper

Rinse and drain vegetables. Chop onion, green and red bell peppers. Heat extra virgin olive oil in a Dutch oven.  Cook vegetables until onions are translucent. Add tomatoes, chicken broth, salt, and pepper to the pot. Bring to boil, then cover and reduce to simmer for 20 minutes. Add rice, cover, and take off the heat.  Let stand for 5 minutes.  Add grated cheese and gently fluff rice.  Serve.

This recipe was given to me by Maria Rios, a former co-worker back in the late1980’s. It has been a family favorite ever since.