spanish rice

1 medium onion, chopped
4 large cloves garlic, minced
1 medium bell pepper, chopped
3 to 5 jalapenos, seeded and chopped
4 c white rice
1 14-oz can chopped tomatoes
3 to 3-1/2 c beef broth
1 T chili powder
1/2 tsp cumin
1/2 tsp chipotle powder
salt and pepper to taste

Saute onion, garlic, pepper, and jalapenos in a little butter in a 4-quart pot. When the vegetables are almost tender, add the raw rice, and turn up the heat while stirring frequently for about 2 minutes. Add the tomatoes and their liquid, cooking for an additional minute. Add the broth and spices, bring to a boil, turn down the heat and cover, simmering for an additional 15 t o 20 minutes or according to rice package directions. Remove from heat and leave covered until ready to serve. Makes 12 servings.