Ingredients
1 cup uncooked long grain rice2 tablespoons butter1/2 cup chopped green pepper1/2 cup chopped onion2 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1/2 cup diced pimientos1 teaspoon chili powder1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground turmeric1/2 cup shredded cheddar cheese
Preparation
In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add the green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add the tomatoes, pimientos, chili powder, salt, pepper and turmeric. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese.
