easy mexican brown rice

[BITTAPART2]

1 12oz can diced tomatoes
1/2 cup red bell pepper diced
1/2 cup yellow onion diced
2 cups low sodium chicken broth
1 cup brown rice(not instant)
3 tblspns olive oil
1 clove garlic

in large sauce pan ad the olive oil and rice over med-hi heat stirring until rice is toasted and more golden in color

add the garlic onion and pepper to the rice and continue to stir

blend in a processor the tomatoes(undrained) and the chicken broth

add broth mixture to pan an bring to a boil

once to a boil reduce heat to med-low and cover for apprx 1 hour checking occasionally to make sure not to burn it, if the rice isnt one and the liquid is gone you can then add a bit more chicken broth or water and finish.
makes 6 servings around 27gms carbs per serving