1 Tbsp olive oil
2 cups uncooked brown rice
1 large sweet onion, diced fine
1 medium green bell pepper, diced fine
4 cups vegetable broth (or chicken broth)
1 can (15 oz) diced tomatoes-green chili blend
1/2 tsp kosher salt
3 Tbsp chipotle pepper (optional or other pepper)
Put the oil in a large heavy skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Stir, taste, and season more if needed.
Serve hot or room temperature as a side dish with grilled meat, fish, or poultry, or as a light lunch.
You may add beans or shredded meat to this dish for a full meal in one skillet.