Yield: Makes 6 servings.

2 cups chicken broth
1 cup uncooked rice
2/3 cup diced green pepper
2/3 cup chopped fresh tomato
1/2 cup chopped onion
1 tablespoon margarine
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper

Combine broth, rice, green pepper, tomato, onion, margarine, chili powder, cumin and red pepper in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.