- 1 cup uncooked long grain rice
- 2 tablespoons butter or margarine
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1/2 cup diced pimientos
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground turmeric
- 1/2 cup shredded Cheddar cheese
- In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately.