Easy, Jazzed-Up Spanish Rice

I started making Spanish Rice after we got married and have been playing with the recipe ever since. This is what I have come up with that I like, but you can modify to your own tastes.

Spanish Rice

Ingredients

• 1 onion, chopped
• 3 Tbsp olive oil
• 1-1/2 cups brown rice (white rice will cook more quickly, but brown rice is healthier...and still yummy)
• 1-28 oz can of whole peeled tomatoes-not drained
  
• 6-8 cups vegetable broth or water
• 1 bell or poblano pepper, chopped
• 1 can black, pinto or red kidney beans
  
• chili powder-to taste
  
• chipotle power (optional)
• salt & pepper-to taste

Directions

Heat oil in a deep skillet on medium-high heat. Add onions and rice, cooking until rice beings to brown. Add pepper and tomatoes, breaking up the tomatoes into bite-sized pieces with a spoon. Add vegetable broth and reduce heat. Cover and cook for about 30 minutes, stirring occasionally and adding more broth/water, as needed. Add beans last and cook until beans are heated. Season as desired with chili powder and salt. You can add ground beef/turkey/chicken if you would like a more meaty option.

Enjoy!