Red Pepper Rice

Serves 4
Total cost - $1.50 (appox $.38/person)

1-2 Tbsp. olive oil
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, chopped or put through a garlic press
1 jalapeno pepper, seeded and chopped (optional)
2 cups chicken stock (about 1 14.5oz can)
2 Tbsp. parsley, finely chopped
salt

Heat a medium sauce pan over medium heat.
Add oil and when hot, but not smoking, add rice and toast for a couple of minutes.
Add the onion, bell pepper, garlic and jalapeno (if using) and cook for a few minutes to begin to soften the veggies.
Add the stock and raise heat to bring pot to a boil. Reduce heat to a simmer, cover the pot and cook for 18 minutes.
Season with salt to taste.

Variations:

Asian Red Pepper Rice
Add a Tbsp. of freshly grated ginger in with the veggies and cook as usual. Add 1-2 tsps. of soy sauce with the chicken stock. If using soy sauce omit salt at the end.

Latin Red Pepper Rice
Add the jalapeno with the veggies and cook as usual. Add 1-2 tsps. of hot sauce with the chicken stock. Substitute 2 Tbsps. of finely chopped cilantro for the parsley.